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Easy Tomato Pulao (one-pot tomato bath )

"A quick and flavorful one-pot Indian meal made with fragrant Basmati rice, tangy tomatoes, and aromatic spices. This Tomato Pulao is perfect for a healthy lunch box or a busy weekday dinner. Ready in just 30 minutes!"
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup = 240 ml
  • * 1 cup basmati rice
  • * 2 tomatoes
  • * 2 green chillies
  • * 1/2 tsp pepper
  • * 1 handful coriander leaves
  • * 2–3 tbsp oil
  • * 3 onions sliced
  • * 1 tsp ginger garlic paste
  • * Few mint leaves
  • Whole spices:
  • * 1 cinnamon stick
  • * 1 bay leaf
  • * 2 cloves
  • * 3 cardamom
  • Spice powders:
  • * 1/2 tsp turmeric powder
  • * 1 tsp red chilli powder
  • * 1/2 tsp garam masala
  • * Salt to taste
  • Water important:
  • * Adjust based on soaked liquid
  • * Total liquid = approx 1.5 cups for 1 cup rice

Equipment

  • pressure cooker 2 litre

Method
 

  2. In a mixie, grind tomatoes, green chillies, pepper and coriander leaves into a smooth paste.
  3. Wash the basmati rice and soak it in this ground paste. Keep aside.
  4. Heat oil in a pressure cooker. Add cinnamon, bay leaf, cloves and cardamom. Sauté until aromatic.
  5. Add sliced onions and cook until soft and lightly golden.
  6. Add ginger garlic paste and sauté until the raw smell disappears.
  7. Add chopped mint leaves and mix well.
  8. Add turmeric powder, red chilli powder, garam masala and salt. Mix everything well.
  9. Add the soaked rice along with the paste. Mix gently.
  10. Measure the soaked liquid:
  11. * If 1/2 cup liquid is already there → add 1 cup water
  12. * If 1/4 cup liquid → add 1 1/4 cup water
  13. 👉 Total liquid should be around 1.5 cups for 1 cup rice
  14. Mix well, close the cooker and pressure cook for 2 whistles.
  15. Let the pressure release naturally, fluff gently and serve hot.

Notes

  • Adjust water based on how much tomato paste is soaked with the rice. Total liquid should be around 1.5 cups for 1 cup rice.
  • If you use more paste, reduce water slightly to avoid mushy rice.
  • Use good quality basmati rice for long, separate grains.
  • Always sauté onions well until slightly golden for better flavour.
  • Mint leaves enhance the aroma — don’t skip if available.
  • Cook only for 2 whistles to prevent overcooking.
  • Let the pressure release naturally before opening for perfect texture.