There are wheat persons, rice persons and millet persons and I fall in the middle. I swing from wheat to millet when at times but I rest on plain rice or one of it’s numerous avataars. Today I present tomato pulav. Oh no, it’s not thakkali chaadam. Tomato pulav is more fluffy and dry. I like both the versions. Potato chips completes the meal. How I go about it depends on the ingredients in hand. I generally add all pulav vegetables but I love it with just potatoes, peas and babycorn. Today I had spring onions so these went in with a lot of greens. A stick of lemon grass ups the taste quotient.
Recipe: Tomato Rice / Pulav
Rice (I use kolam rice, but basmati is generally the preferred one here) – 2 cups
Tomato puree – 2 cups
(Wash and quarter 3 medium sized tomatoes or more if needed. Place in a mixer and grind into a puree with seeds and skin. Hold the lid tight or the puree will spray all over. You can optionally blanch in hot, boiling water for ten minutes after making a slit on the top of the tomato. Drain and peel the skin, and then puree. But I recommend using the skin.)
Veg. stock or water – 1 + 1/2 cups
Potato – 1 cut into long wedges
Onion – 1, sliced thin
Spring onion greens – 1/2 cup, cut into 1″ long pieces
Tomato – 1 big one, sliced
Ginger – 1″ stem, julienned
Green Chillies – 1, slit longitudinally
Jeera/Cumin seeds – 1 tsp.
Bay leaf – 1 small
Cinnamon bark – 1″ long
Chhoti elaichi (Green cardamom) – 2, very slightly crushed
Black pepper – 5
Cloves – 2
Oil – About 1+1/2 tbsp.
Wash rice, drain and set aside for about 1/2 an hour.
Heat oil, splutter cumin seeds and add the rest of the spices.
When the cloves splutter, add slit green chillies and ginger.
When the ginger turns pink add the sliced onions. Saute till they caramalize.
Next add rest of the veggies, stock/water and tomato puree. Add salt.
When the liquid boils add the drained rice.
Cook till the rice is just done. I cook in the pressure cooker for 5 minutes in sim after putting on the whistle (about 7-8 minutes till steam comes out and whistle is placed), opening only after the cooker cools completely (after about 20 minutes). This way the rice gets perfectly done and not mushy.
Serve with chips and raitha on the side.