Monday, 11 February 2013

Tomato Pulav with Coconut Milk

Another one of mixed rices which can be made in no time provided coconut milk is ready. I do this often and pack it for lunch box. Tomato pulav and potato fry is a lovely combination which all at home love to have any time.

Rice - 2 cups
coconut milk - 1 cup
Onion - 100 grams
tomatoes - 100 grams
ginger/garlic paste - 20 grams
green chillies - 25 grams
cloves - 3 nos
cardamom - 2 nos
cinnamon - 1/2 inch stick
fennel seeds - 5 grams
Oil - 20 grams
nutmeg - a pinch
bay leaf - 1
coriander powder - 5 grams
garam masala powder - 2 grams
turmeric powder - 1 spoon
salt - to taste
Coriander leaves - few
Mint leaves - few


  • Wash and soak the rice in water for about 15 minutes.
  • Meanwhile chop the onions and green chillies.
  • Grind the tomatoes in a mixer into a puree form.
  • In a pressure cooker, pour oil. Add the bay leaf, cloves, cardamom, cinnamon, fennel seeds and nutmeg. Fry for about 30 seconds.
  • Add the chopped onions and green chillies. Fry until the onions turn translucent.
  • Add the ginger/garlic paste and fry until the raw smell disappears.
  • Add the ground tomato. Add salt and turmeric powder. 
  • Fry until the tomato + onion mixture becomes a thick paste and startd leaving the sides of the cooker.
  • Add the coriander powder and garam masala powder and mix well.
  • Add the soaked rice. Mix well and fry for about 2 minutes.
  • Pour the coconut milk. For 2 cups rice we need 4 cups of water. We have poured 1 cup of coconut milk. So we will pour 3 cups of water.
  • Mix well and check for salt.
  • Wait until the water boils and half of the water is absorbed by the rice.
  • Close the lid of the presseure cooker. Cook for one whistle, then simmer the stove and cook for 5 minutes.
  • Once the pressure is released, open the lid of the pressure cooker and shift the rice into another container.
  • Garnish with coriander leaves and mint leaves.

Delicious Tomato Pulav is ready!!! Serve with potato fry, raitha and papad.