In This article Explained how to make a flavorful and healthy Tomato Bath (Tomato Pulao) directly in a pressure cooker.
It is an ideal quick breakfast or a great option for a kid’s lunch box because it stays tasty even after cooling down.
Preparation & Ingredients
For the Tomato Paste (Masala):
Tomatoes: 3 medium-sized (boiled until soft).
Garlic: 1 whole clove.
Chilli: Byadgi red chillies (added for a rich red color without excessive heat).
Method: Once the tomatoes are boiled and cooled, peel them and grind them with garlic and chillies into a smooth paste (without adding extra water).
Main Ingredients:
Rice: 1 glass of Basmati rice (washed and soaked for 20 minutes). You can also use regular cooking rice.
Vegetables: 1 sliced onion, 1 chopped tomato, and optional fresh green peas (Matar).
Spices: Cumin seeds (Jeera), Pulao spices (Bay leaf, cinnamon, etc.), 1 tsp Red chilli powder, 1 tsp Coriander (Dhania) powder, and a pinch of Turmeric.
Herbs: Mint leaves (Pudina), Curry leaves, and fresh Coriander leaves.
Fats: Oil and a little Ghee (optional but recommended for flavor).
Step-by-Step Cooking Instructions
Sauté Spices and Onions: In a pressure cooker, heat oil and ghee. Add cumin seeds and whole pulao spices. Add sliced onions and sauté until they turn translucent and slightly golden.
Add Aromatics: Add one chopped tomato, mint leaves, and curry leaves. Sauté until the tomatoes become soft.
Spice Seasoning: Add red chilli powder, coriander powder, and turmeric. Fry for a minute until the raw smell of the spices disappears.
Add Prepared Paste: Pour in the ground tomato-garlic-chilli paste. Cook for 3-4 minutes until well-integrated and the raw aroma is gone.
Water & Rice: For 1 glass of Basmati rice, add 1.5 glasses of water. Add salt to taste and some fresh coriander. Bring the water to a boil.
Pressure Cook: Add the soaked rice and green peas. Mix gently. Close the lid and cook for 2 whistles on medium flame.
Finishing: Once the pressure releases naturally, open the cooker. The rice should be fluffy and vibrant. Serve hot with an extra dollop of ghee on top.
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