Tomato Pulav by Shripriya

Party menu recipe posted by Shripriya Ramakrishnan

Ingredients:

Basmati Rice - 1 cup

Tomato - 2 chopped fine.

Red onion - 1 big chopped fine.

Tomato puree - half cup

Coconut milk (thick) - half cup

Cloves 2

Poppy seeds - 1 teaspoon

Ginger - 1 inch piece

Garlic - 5 cloves

Red chillies - 4

Oil, Curry leaves - few springs, Cumin seeds and bay leaf for seasoning.

Salt - as needed.

Method:

Soak cloves and poppy seeds in warm water for 30-40 minutes.

Grind the soaked items and ginger, garlic, and red chillies into a paste.

Fry the basmati rice in a tbspn of oil and keep it aside.

In a kadai, pour about 2-3 tbspn of oil, then add the items mentioned for seasoning. Once the cumin seeds splutter, add the chopped onion. Then add the ground paste. Fry until raw smell goes.

Then add the tomatoes and salt. Once all the water evaporates and it is a fine tomato-onion curry, add the fried basmati rice, mix it and turn off the stove.

Transfer into a pressure-cooking vessel or in the rice cooker, add the tomato puree and coconut milk and one cup of water. 2 Whistles enough in the pressure cooker.

This is the tomato pulav....or we can even call it as red pulav.