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Tomato Pulao with Fried Bread

Course Main Dish - Rice
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker
Occasion Weekend Special
Author Srivalli

Ingredients

For the Rice

  • 2 cups Basmati Rice
  • 4 medium Tomatoes approx 1.5 cup of puree
  • 1 big Onion
  • 4 nos Green Chillies
  • 1 Bay leaf
  • 1 tsp Cumin seeds
  • 2 Mace /Javathri / Javatri
  • A pinch Turmeric powder
  • 1/2 tsp Red Chilli powder
  • Salt to taste
  • 2 tsp Ghee
  • 1 tsp Oil
  • 1 cup Water
  • 1 cup Coconut Milk thick

Spices to be ground

  • 7 Garlic cloves
  • 2 inch Ginger
  • 1 tsp Fennel Seeds
  • 3 Cloves
  • 2 inch Cinnamon

Instructions

  • Soak basmati rice for 15 mins. Drain and keep aside
  • Make a coarse paste of the spices to be ground. It comes to around 1.5 tsp.
  • Puree the tomatoes and keep it aside.
  • Heat a pressure cooker with ghee and oil. Add cumin seeds, mace, bay leaf. Saute for 2 mins.
  • Then add onions julienne and slit the green chillies. Saute till the onions turn colour. Next add the ground spice paste and saute.
  • Drain the rice and add to the cooker. Combine everything ell. Add the tomato puree to the coconut milk. Measure about 3 cups of liquid if you are using basmati rice. So add water accordinly.
  • Add chili powder and turmeric. Adjust the spices and add more red chili powder if required.
  • When the water comes to boil, cover with lid and cook for 3 whistles.
  • Meanwile chop bread slices into pieces. Deep fry and keep it aside.
  • When the pressure falls down, fluff with fork, transfer to the serving bowl, alternating with the fried bread.
  • Serve with raitha.
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