Tomato Peas Pilaf (Pulao) - South Indian Cuisine Recipe

Name: Tomato Peas Pilaf (Pulao) - South Indian Cuisine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cup of Basmati Rice; 1 Big Red Onion, Finely Chopped; 6 Garlic Cloves; 2 Green Chillies; 6 Mint Leaves; 5 Cashews; 6 Soya Chunks; 1/4 Cup + 2 Tbsp of Green Peas; 5 Tbsp of Tomato Puree; 2 Tsp of Sambar Powder; 1/4 Tsp of Garam Masala; 1/4 Cup of Milk; 2 Tbsp of Water; 1 Sprig of Cilantro / Coriander Leaves , chopped; Salt to taste; 2 Tsp of Oil; 2 Tsp of Ghee(Clarified Butter); 2 Cloves; 1 Medium Size Cinnamon; 1 Bay Leaf; 1 Tsp of Mustard; 1/2 Tsp of Fennel Seeds; 5-6 Curry Leaves

Servings: persons

1 Cup of Basmati Rice
1 Big Red Onion, Finely Chopped
6 Garlic Cloves
2 Green Chillies
6 Mint Leaves
5 Cashews
6 Soya Chunks
1/4 Cup + 2 Tbsp of Green Peas
5 Tbsp of Tomato Puree
2 Tsp of Sambar Powder
1/4 Tsp of Garam Masala
1/4 Cup of Milk
2 Tbsp of Water
1 Sprig of Cilantro / Coriander Leaves , chopped
Salt to taste
2 Tsp of Oil
2 Tsp of Ghee(Clarified Butter)
2 Cloves
1 Medium Size Cinnamon
1 Bay Leaf
1 Tsp of Mustard
1/2 Tsp of Fennel Seeds
5-6 Curry Leaves

1
Soak basmati rice for 1/2 hour. Wash the rice for 1 or 2 times and keep this aside.
2
Wash and chop the onion and slit the green chillies.
3
In a pressure cooker, add 1 cup of rice and 1.5 cups of water and cook it for 1 whistle. Turn off the flame.
4
You can cook soya chunks either in a pressure cooker or in stove top method, take a pan, add water, soya chunks and salt, boil it until it turns soft. Let it cool down for a min, squeeze water from soya chunks, wash it in tap water , squeeze it and then use it.
5
Heat a pan with ghee and oil, add Cloves, Cinnamon stick, Bay Leaf, Mustard, fennel Seeds
6
& Curry Leaves. After mustard and fennel seeds splutter, add onion, salt, garlic and green chillies, fry for 2 mins until it turns golden brown color.
7
Add mint leaves, cashews, soya chunks, peas and tomato puree, fry for 2 mins until raw smell vanishes.
8
Add sambhar powder, garam masala, fry well with veggies for a min.
9
Add milk and water, bring it to a boil and simmer it for 2 mins. Add chopped cilantro and turn off the flame.
10
After the gravy cooled down, add rice, mix well with gravy. Check the salt and add accordingly.
11
Tomato Peas pulao is ready.

497

kcal

Calories

Fat

108

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 23 ingredients. The key ingredients include: 1 Cup of Basmati Rice, 1 Big Red Onion, Finely Chopped, 6 Garlic Cloves, 2 Green Chillies, and more.

Yes, Tomato Peas Pilaf (Pulao) - South Indian Cuisine 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.

Tomato Peas Pilaf (Pulao) - South Indian Cuisine

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