TOMATO PULAO

This is a Andhra Style Tomato Pulao. Made with Tomato puree and coconut milk, the flavour of the rice is mild yet yummy!

RICE 1 CUP

TOMATO 3-4 med sized pureed (1 cup)

ONION 1 (Thinly Sliced)

GINGER GARLIC PASTE 1 TO 1 1/2 TSP

GREEN CHILLIES 6

PUDINA AND CORIANDER 1 bunch each

PEPPER 1 TSP

LAVANG/CLOVES 1 TSP

COCONUT MILK 1 Cup

RED CHILLI POWDER 1/2 TSP

GHEE/OIL

(THE MEASURE OF GHEE OR OIL SHD BE 1/10 OF QUANTITY OF RICE)

SALT

Preparation :
Soak rice for 10 min.
Blanch tomatoes, peel off skin and make puree.
To extract coconut milk, use fresh or frozen coconut .Blend in mixer and make a smooth

paste. Add warm water and strain for one glass milk.

Procedure:

Heat ghee/oil, add cloves and pepper. When they splutter add the thinly

sliced onions and saute. Then add slit green chillies and little salt and fry.

Add ginger garlic paste and saute. Add pudina and coriander paste, red chilli powder

tomato puree and coconut milk.

For 1 cup of rice 2 cups liquid is required.

Hence use 1 cup tomato puree and 1 cup coconut milk. Allow to boil, then add

rice, salt some mint leaves and mix and cook for 15 min till rice is done.

garnish with coriander leaves.

Note:

The proportion for one measure rice is two measure liquid. In that 1/2 will be tomato puree

and 1/2 will be coconut milk.