Coconut Tomato Pulao Recipe

Name: Coconut Tomato Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice; 2 cups coconut milk; 1 onion, chopped; 1 piece ginger (1-inch); 2 tomatoes, peeled and diced; 1 bay leaf; 4 cloves; 1 piece cinnamon stick (1-inch); 1 onion, cut into thin rings; 1/2 teaspoon turmeric powder; 1 teaspoon pepper; 12 cashews, fried; salt; 4 tablespoons oil

Servings: persons

2 cups rice
2 cups coconut milk
1 onion, chopped
1 piece ginger (1-inch)
2 tomatoes, peeled and diced
1 bay leaf
4 cloves
1 piece cinnamon stick (1-inch)
1 onion, cut into thin rings
1/2 teaspoon turmeric powder
1 teaspoon pepper
12 cashews, fried
salt
4 tablespoons oil

1
Fry onions which are cut into rings till they are crisp.
2
Keep aside.
3
Now heat oil.
4
Add the bay leaf, cinnamon stick and cloves.
5
Then add the chopped onions and ginger till soft.
6
Add the tomatoes and cook for 5 minutes.
7
Add turmeric powder and pepper.
8
Now add rice and salt.
9
Pour in the coconut milk.
10
Allow to boil.
11
Cook the rice on a low flame till tender and dry.
12
Garnish with the fried onion rings and cashews.

653

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups rice, 2 cups coconut milk, 1 onion, chopped, 1 piece ginger (1-inch), and more.

Yes, Coconut Tomato Pulao falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Tomato Pulao

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