Tomato chutney pulao Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes.
• STEP 2.In a blender, blend tomatoes, onions, garlic, ginger, green chilies, and spices to make a smooth chutney.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add the tomato chutney and cook for a few minutes.
• STEP 4.Add the soaked rice and water to the pan. Bring it to a boil, then reduce the heat and cover the pan.
• STEP 5.Cook the pulao on low heat for about 15-20 minutes or until the rice is cooked and fluffy.
• STEP 6.Garnish with fresh coriander leaves and serve hot with raita or yogurt.

Cooking Tips

• Soaking the rice helps in achieving a fluffy texture.
• Adjust the spice level of the chutney according to your preference.
• You can add vegetables like peas, carrots, or bell peppers to make it more nutritious.

Storage and Serving

• Tomato chutney pulao is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.