Volcanic Tomato Pulao
Ignite your taste buds with Volcanic Tomato Pulao, a fiery, flavor-packed one-pot rice dish that combines the tangy richness of tomatoes with the bold spices of Indian cuisine. Basmati rice is simmered to perfection with a medley of aromatic herbs, including cumin, bay leaf, and cinnamon, while fiery red chili paste and chili powder add a signature "volcanic" heat. The dish achieves its irresistible texture with golden caramelized onions and a creamy tomato base that coats every grain. Topped with vibrant chopped coriander and optional crispy fried onions, this pulao is as visually stunning as it is delicious. Perfect for weeknight dinners or festive gatherings, this spicy tomato rice pairs beautifully with cooling yogurt, raita, or a fresh cucumber salad.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 2.75 cups Water
- 4 medium Tomatoes, finely chopped
- 1 large Onion, thinly sliced
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 Green chilies, slit
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 3 Cloves
- 1 inch Cinnamon stick
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1.5 teaspoons Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Oil
- 1 tablespoon Ghee (clarified butter)
- 1 teaspoon Red chili paste
- 4 tablespoons Fried onions (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat oil and ghee together in a heavy-bottomed pan or pot over medium heat.
Add cumin seeds and let them crackle. Then add the bay leaf, cloves, and cinnamon stick. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook until they turn golden brown, stirring frequently.
Stir in the ginger and garlic pastes along with the slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook until they break down and form a thick paste. Stir occasionally to avoid sticking.
Mix in the turmeric powder, red chili powder, garam masala powder, and salt. Cook for 1 minute to combine the flavors.
Stir in the drained rice gently, ensuring each grain is coated with the tomato and spice mixture.
Pour in the water, give it a gentle stir, and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 15 minutes or until all the water is absorbed and the rice is tender.
Turn off the heat and let the pulao rest for 5 minutes with the lid on.
Fluff the rice gently with a fork and stir in the chopped coriander leaves.
For extra ‘volcanic’ flair, drizzle with red chili paste on top for a fiery garnish and optionally top with fried onions for added texture.
Serve hot with yogurt, raita, or a cooling cucumber salad.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
