STEP 1. Wash basmati rice with water and Soak basmati rice in 3cup water for 20minutes.Add 1teaspoon asli ghee in basmati rice and cook till rice cook 90% Let it to cool.
STEP 2.Grind tomatoes, ginger, garlic and make smooth puree. Roast cashew nuts.
STEP 3.Add remaining ghee in heavy bottom kadai. Heat the ghee add jeera and 1pinch hing. Add tomato puree, lal mirch powder,salt according to taste. Dry roast badi illaichi, hari illaichi, cloves, black pepper and now grind it into powder.Add the dry masala in tomato puree.
STEP 4.When puree become thick add steamed rice and boiled green peas in tomato puree. Mix all the ingredients very well. Add chopped hara dhaniya and resins . Garnish tomato pulao with roasted kaju and pomegranate seeds.
STEP 5.Tasty tomato pulao is ready to serve
Nutrition value
358
calories per serving
2 g Fat14 g Protein69 g Carbs12 g FiberOther
Current Totals
2 g Fat
14 g Protein
69 g Carbs
12 g Fiber
MacroNutrients
Carbs
69 g
Protein
14 g
Fiber
12 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
74 mg
Iron
3 mg
Vitamin A
2112 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
95 mcg
Vitamin B12
0 mcg
Vitamin C
89 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
88 mg
Manganese
1 mg
Phosphorus
164 mg
Selenium
2 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
