Say goodbye to hunger with this easy tomato pulao recipe

Tomato pulao makes for a great healthy evening snack for children.

Written by Ashima Goyal Siraj | Angola | Updated: May 4, 2016 8:10 pm
tomato pulao, evening snack, snacks for children, quick recipe, easy recipe, how to make tomato pulao, pulao recipe, Express recipes, recipes for children With a preparation time of less than 30 minutes, tomato pulao makes for a great evening snack option for kids. (Source: Ashima Goyal Siraj)

This tomato pulao is a kids’ favourite. As a child, I used to add dollops of ketchup in my pulao, but now I figured it is better when used during the cooking of pulao itself. Last week I had a children’s gathering at home for some craft activities and I made tomato pulao as an evening snack for all. I kept the chilli to a minimum as most kids weren’t Indians. I wasn’t sure how it would go and to my pleasant surprise it was a big hit! Taking a cue from Bombay’s street vendors, I simply used just pav bhaji masala and salt for seasoning.

While I made it with freshly boiled rice, this tomato rice recipe can be made with leftover rice as well.

Tomato Pulao
Preparation: 5 mins| Cooking: 15 mins | Serves: 6-8

Ingredients
2 cups – Basmati rice
2 – Onions, cut in chucks
2 – Tomatoes, cut in chunks
1/2 cup – Tomato ketchup
1 – Green chilli, chopped
1 tbsp – Ginger-garlic paste
1/2 cup – Peas, boiled
4-5 – Fresh curry leaves
1/2 tsp – Cumin seeds
4 tsp – Pav bhaji masala
Salt to taste
2 tbsp – Oil

Method
* Wash rice in running water until the water runs clear. In a deep pan, bring 4 cups of water to a boil and add the washed and drained rice along with a little salt and 1 tsp oil. Cook covered on low flame until the rice is cooked through. Keep aside.

* Heat oil in a broad wok. Add cumin seeds. When the seeds start to crackle, add the curry leaves, chopped green chillies and ginger-garlic paste. Saute for a minute.

* Add chopped onions and mix well. Cook for 2-3 mins till the onions start to turn transparent.

* Add the chopped tomatoes, pav bhaji masala and salt. Mix well and cook for 5 minutes.

* Add the tomato ketchup and boiled peas. At this point, you can add more veggies like green capsicums, cauliflower, boiled carrots etc. Since I was specifically making for children, I kept it simple. Cook covered for 2 mins.

* Fluff the rice with a fork and add to the wok. Mix slowly to coat the rice with all the mixture.

* Garnish with fresh coriander and serve hot.

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Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at www.myweekendkitchen.in.

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