Tomato Rice Recipe with Step By Step Photos - Tomato Bath, Tomato Pulao (2024)

More Pulao Recipes

• Vaghareli Khichdi (Tadka Khichdi)
• Palak Pulao (Spinach Rice)
• Paneer Pulao (Paneer Rice)
• Pudina Rice (Mint Pulao)

Note:Step – 1 and 2 are for preparing dry masala powder from chana dal, urad dal and coriander seeds which is typically used in South Indian preparation. However, if you are preparing North Indian style Tomato Rice, skip step-1 and 2 below and directly start from step-3.

Directions:

1. 

   To make the masala powder, we need to dry roast chana dal, coriander seeds and urad dal. Chana dal takes more time compared to other ingredients for dry roasting, so first add chana dal in a small pan and dry roast it for 2 minutes. Add urad dal and coriander seeds in the same pan along with chana dal and dry roast all together until nutty aroma starts to release and dal starts to turn light brown.

2. 

   Transfer them to a plate and let it cool for few minutes. Grind them in the small jar of a mixer grinder until smooth powder.

3. 

   Finely chop the tomatoes and onion.

4. 

   Heat the oil in a pan over medium flame. Add a pinch of asafoetida and mustard seeds. When seeds start to crackle, add finely chopped onion, curry leaves and green chilli. Sauté until onion turns translucent.

5. 

   Add chopped tomatoes and salt (only for tomatoes).

6. 

   Sauté until tomatoes turn soft. Add red chilli powder and turmeric powder.

7. 

   Mix well. Add masala powder (prepared in step-2)

8. 

   Stir and cook for a minute.

9. 

   Add finely chopped coriander leaves and mix well.

10. 

    Cook for a minute.

11. 

    Add cooked rice and salt. If you have added salt while cooking the rice then don’t add salt.

12. 

    Mix until all rice grains are covered with masala and cook for 2-3 minutes. Tomato rice is now ready for serving.