Saturday, February 06, 2016

Tomato Pulao or Tomato Fried Rice

Tomato Pulao
A pulao is usually made with uncooked rice, but I had a whole 2 cups of it sitting in the fridge so I used that instead. It came together very quickly and goes well as a side dish with Begun Bhaja and/or Fuji Apple Raita.

The curry leaves in this pulao give it a South Indian flair.

2 cup basmati rice, cooked and refrigerated overnight
4 Tbsp. vegetable oil
2 Tbsp. ghee or butter
2 cinnamon sticks
2 black cardamoms or badi elaich/boro elaichi
1 tsp. black mustard seeds
2 stalks curry leaves
2 Tbsp. ginger, diced
1 large onion, diced
green chilies to taste, diced
1 bunch cilantro, stems & leaves diced separately
2 large tomatoes, diced
1/4 tsp. turmeric
1/2 tsp. Kashmiri mirch/paprika/chili powder
2 Tbsp. roasted cashews

  1. Bring rice to room temperature and use your fingers to crumble and fluff up the rice.
  2. Heat oil over medium-high heat and sputter mustard, cardamoms and cinnamon sticks.
  3. Add onions, curry leaves, chilies, turmeric and cilantro stems.
  4. When onions turn translucent, add tomatoes, ginger paste and paprika.
  5. Cook until tomatoes disintegrate, add rice and toss together.
  6. Adjust salt to taste and stir-fry until each grain of rice is covered with oil and spices.
  7. Garnish with cilantro leaves and cashews.
  8. Serve piping hot with raita or salad.

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