Tomato Pulao is a simple, aromatic, and comforting one-pot rice dish that can be prepared quickly with basic kitchen ingredients. Made with basmati rice, onions, tomato paste, yogurt, and whole spices, this pulao is mildly spicy, flavorful, and perfect for days when you want something delicious without spending too much time in the kitchen.
This easy tomato pulao recipe is ideal when there are no vegetables available at home, yet you still want to make a wholesome meal. The combination of ghee-roasted whole spices, tangy tomatoes, and fragrant basmati rice creates a beautiful balance of flavors. A little curd adds softness to the rice, while green peas and sweet corn (optional) make it more nutritious and colorful.
Whether you are a beginner or an experienced cook, this quick tomato pulao is a fail-proof recipe that comes together effortlessly. Serve it with boondi raita, plain curd, salad, or papad, and you have a complete, satisfying meal ready in no time.
Mexican Rice with Creamy Veggie Gravy |No Onion–No Garlic Recipe
Mumbai-Style Tawa Pulao Recipe | Street-Style Tawa Pulao at Home
Ingredients
- Basmati rice – 1½ cups (soaked)
- Onion – 1 medium (sliced)
- Tomato paste – from 2 tomatoes
- Curd (yogurt) – 2 tablespoons
- Boiled green peas & sweet corn – ½ cup (optional)
- Ginger garlic paste – 1 tablespoon
- Green chilli – 1
- Ghee – 3 teaspoons
- Red chilli powder – 1 tablespoon
- Turmeric powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala powder – ½ teaspoon
- Salt – to taste
- Sugar – ¼ teaspoon
- Chopped coriander leaves – 1 tablespoon
Whole Spices
- Cumin seeds – 1 teaspoon
- Bay leaf – 1
- Cinnamon sticks – 2 small pieces
- Cloves – 2
- Green cardamom – 1
Method
Step 1: Heat Ghee & Fry Whole Spices
- Heat 2–3 teaspoons of ghee in a pan on medium flame.
- Add cumin seeds – 1 tsp, bay leaf – 1, cinnamon 2 small pieces, cloves – 2, and green cardamom – 1.
- Sauté for a few seconds until the spices release their aroma.
Step 2: Cook the Onions
- Add sliced onions – 1 medium to the pan.
- Sprinkle a little salt to help them cook faster.
- Fry until the onions turn soft and lightly golden.
Step 3: Add Aromatics & Spices
- Add ginger garlic paste – 1 tbsp, green chilli – 1, and curry leaves (if using).
- Sauté until the raw smell disappears.
- Add Red chilli powder – 1 tbsp, Turmeric powder – 1/2 tsp, Coriander powder – 1 tsp.
- Mix well and roast the spices for 1–2 minutes.
Step 4: Add Tomato Paste
- Add the finely blended tomato paste.
- Cook on medium flame until the raw tomato smell disappears and oil starts separating from the masala. This step is very important for deep flavor.
Step 5: Add Curd & Vegetables
- Lower the flame and add 2 tablespoons of curd.
- Mix continuously to avoid curdling.
- Add chopped coriander leaves and cook for 4–5 minutes.
- Add boiled peas and sweet corn (optional).
- Add ¼ tsp sugar to balance the spice.
- Add ½ tsp garam masala powder and mix well.
Step 6: Add Rice
- Add 1½ cups soaked basmati rice.
- Mix gently so the rice coats well with the masala.
- Roast the rice with masala for 2 minutes.
Step 7: Cook the Pulao
- Add 2 cups hot water.
- Add salt as required and mix once.
- Let it come to a rolling boil. Reduce the flame to low, cover with a lid, and cook on dum for 10 minutes
Step 8: Final Touch
- Switch off the flame.
- Garnish with fresh coriander leaves.
- Gently fluff the rice.
- Our Tomato Pulao is ready to serve!
Serving Suggestions
- Serve hot with boondi raita
- Pair with plain curd or onion raita
- Enjoy with salad and papad
- Can be packed for lunchbox
Tips & Tricks
- Always soak basmati rice for better texture
- Use hot water while cooking rice
- Cook tomatoes well for rich flavor
- Ghee gives authentic pulao aroma—don’t skip it
- Keep flame low during dum cooking
