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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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.