Recipe - One-Pot Meal Bursting With Flavor Tomato Pulao

Step into a realm of taste and texture where the symphony of flavors unfolds in the form of Tomato Pulao, a captivating one-pot meal that promises a burst of exquisite taste with every forkful. This enticing dish harmonizes the succulent essence of ripe tomatoes, the fragrant allure of Basmati rice, and an ensemble of spices that dance together to create a culinary masterpiece. With each spoonful of Tomato Pulao, the tangy sweetness of tomatoes, the warm embrace of spices, and the delicate fluffiness of rice meld into a harmonious ensemble, delivering a truly gratifying experience. Embark on a culinary voyage as we delve into the world of crafting Tomato Pulao, a flavorful and fulfilling creation that encapsulates both comfort and sophistication within a single pot.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

1 cup Basmati rice, soaked for 30 minutes and drained
2 tablespoons ghee or vegetable oil
1 large onion, thinly sliced
2-3 ripe tomatoes, finely chopped
1 green chili, slit (optional, adjust to your spice preference)
1-inch piece of ginger, grated
3-4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cinnamon stick
2-3 cloves
2-3 green cardamom pods
1 bay leaf
2 cups vegetable broth or water
Salt, to taste
Fresh cilantro leaves, for garnish

Method

- In a heavy-bottomed pot or a deep pan, heat ghee or vegetable oil over medium heat. Add cumin seeds and let them splutter.

- Add the sliced onions and sauté until they turn golden brown.

- Reduce the heat to medium-low and add grated ginger, minced garlic, and the slit green chili (if using). Sauté for a minute until the raw aroma disappears.

- Add the cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for another minute to release their aroma.

- Stir in the finely chopped tomatoes and cook until they soften and release their juices. This will take around 4-5 minutes.

- Add turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Mix well to combine the spices with the tomatoes.

- Add the soaked and drained Basmati rice to the pot and sauté for 1-2 minutes, ensuring each grain is coated with the tomato-spice mixture.

- Pour in vegetable broth or water, bring to a boil, and then reduce the heat to low. Cover the pot with a tight-fitting lid.

- Allow the Tomato Pulao to simmer on low heat for 15 minutes or until the rice is cooked and the liquid is absorbed.

- Once the rice is cooked, turn off the heat and let it rest for 5 minutes to allow the flavors to meld.

- Fluff the Tomato Pulao gently with a fork. Serve it hot garnished with fresh cilantro leaves.