Bombay Tomato Pulav

This is a recipe I learnt from the Youtube channel of a couple who live in Srirangam, Tamil Nadu, India. The wife does the cooking while the husband does the videography and posts it online. This is a very easy recipe but tastes so so good! I used to make it quite often back home in Bangalore. I have made slight variations to the original recipe, leaving out the peas, cloves and number of tomatoes. You can find the original recipe here.

Bombay Tomato Pulav

Ingredients:

Basmati rice/Sona Masuri rice – 1.5 cups
Onion – 1 medium-sized
Tomato – 2
Bell Pepper – 1
Green chillies – 3
Grated Ginger – 1 tbsp
Turmeric – 1/2 tsp
Red chilli powder – 1/2 tsp
Garam Masala – 3/4 tsp
Chaat Masala – 1/2 tsp
Tomato ketchup – 1 tbsp
Cumin seeds – 1 tsp
Saunf – 1 tsp
Elaichi – 4
Curry leaves
Fresh Coriander – 1/2 cup
Salt
Oil

Method:

  • Cook the rice in a pressure cooker with 3 cups of water. Allow three whistles. Once pressure releases, spread the rice on a large plate/dish and allow to cool. The rice must be just cooked and not overdone
  • Heat oil a large wok and add cumin seeds, saunf and elaichi
  • After a minute, add chopped green chillies and onion
  • After sautéing the onions for a couple minutes, throw in the chopped bell pepper 
  • Once they begin to brown, add finely chopped tomatoes and fry for a minute
  • Add turmeric, chilli powder, garam masala, chaat masala and salt
  • Fry these till the masalas are cooked
  • Add tomato ketchup and fry for another minute
  • Add the cooked and cooled rice and mix well on a low flame
  • Garnish with curry leaves and fresh coriander
  • Serve with raita

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