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.
Preparation: 5 mins| Cooking: 15 mins | Serves: 6-8
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
* 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.