Saturday , July 22 2017
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Tomato pulao


Basmati rice – 3/4 Cup
Oil – 1 1/2 Tbsp
Ginger garlic paste – 1 Tbsp
Tomato – 1 large (Chopped)
Tomato ketchup – 1 1/2 Tbsp
Onion – 1/2 large (Cubed)
Turmeric – 1/4 tsp
Red chilli powder – 1/2 tsp
Salt – 1 tsp (Adjust as per taste)
Pav bhaji masala powder – 1 tsp
Red Bell Pepper – 1/4 large (Cubed)
Green chilli – 1 small (Finely chopped)Coriander leaves – For garnishing
Paneer – about 20 small cubes
Ghee – 2 tsp (Optional)


First wash and cook the rice in any method you prefer. Add few drops of oil while cooking to get well separated strands. Bring to room temperature and keep aside.

In case of using store bought paneer, soak it in hot water for about 10 minutes. Remove it from the water and keep aside.

Now, heat a pan with oil, add the ginger garlic paste and saute for 30 secs. Follow it by onion and saute until translucent.

Now, add the tomato and give a stir. Then add the ketchup and give a quick stir. Follow it by turmeric powder, chilli powder, pav bhaji masala powder, salt and mix well.

Add the green chilli, capsicum, give a nice stir and add 1/2 cup of water. Mix well and turn the flame to low-medium. Cook for a minute and then add the paneer cubes.

Stir once and continue to cook until the mixture gets thickened up. By now all the raw smell of masala would be gone.

Finally, add the cooked rice to the mixture and mix well until combined. Make sure not to break the rice strands. Turn off the flame. Garnish with coriander leaves, ghee and mix well.

Serve hot and enjoy with a simple papad or raita.