Volcanic Tomato Pulao Recipe

Name: Volcanic Tomato Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain basmati rice, washed and soaked; ¾ cup fresh tomato paste; 2 -3 tablespoons tomato ketchup (optional); 3 cloves garlic, chopped; 2 medium onions, chopped; 1 large tomatoes, washed and diced; 4 green chilies, washed and slit; ¼ cup fresh mint leaves, washed and chopped; ¼ cup fresh coriander leaves, washed and chopped; ½ cup fresh curry leaf, washed and torn; 1 teaspoon whole black peppercorn; 4 cloves; 2 inches cinnamon sticks; 4 green cardamoms; 2 teaspoons red chilies; ¼ teaspoon turmeric powder; 2 teaspoons cumin powder; 2 teaspoons coriander powder; 2 teaspoons mango powder (amchur powder); ¼ cup oil; salt; 4 -5 cups water

Servings: persons

2 cups long-grain basmati rice, washed and soaked
¾ cup fresh tomato paste
2 -3 tablespoons tomato ketchup (optional)
3 cloves garlic, chopped
2 medium onions, chopped
1 large tomatoes, washed and diced
4 green chilies, washed and slit
¼ cup fresh mint leaves, washed and chopped
¼ cup fresh coriander leaves, washed and chopped
½ cup fresh curry leaf, washed and torn
1 teaspoon whole black peppercorn
4 cloves
2 inches cinnamon sticks
4 green cardamoms
2 teaspoons red chilies
¼ teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons mango powder (amchur powder)
¼ cup oil
salt
4 -5 cups water

1
Heat oil in a skillet.
2
Add red chillies, cloves, cinnamon, green cardamoms and black peppercorns.
3
Stir-fry for a minute on medium flame.
4
Then add the garlic, green chillies and onion and saute until the onion is soft and the raw smell of the garlic is gone and it's lightly browned just like the onion.
5
Add tomato and cook for 4 minutes, stirring occasionally, until it softens.
6
Stir in the fresh tomato paste and ketchup, if using.
7
Add curry leaves, corriander powder, cumin powder, dry mango powder and turmeric powder.
8
Fry for 3-5 minutes, stirring frequently.
9
Add water and salt.
10
Stir well and bring to a boil.
11
Add mint and corriander leaves.
12
Mix well and cook for 3 minutes.
13
Then, mix in the drained rice.
14
Cook on medium flame until all the water has been absorbed by the rice and it is aromatic, dry and cooked.
15
Fluff with a fork before serving.
16
This goes well with grilled meats, fried fish, salads and raitas or even as a meal all by itself.

684

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 cups long-grain basmati rice, washed and soaked, ¾ cup fresh tomato paste, 2 -3 tablespoons tomato ketchup (optional), 3 cloves garlic, chopped, and more.

Yes, Volcanic 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.

That's it — enjoy your meal!

Volcanic Tomato Pulao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions