This version is slightly different from the usual tomato pulav, this can be call as Kerala style tomato biryani or tomato rice. In this recipe the addition of coconut milk and coconut oil makes the rice moist and tasty. You can pair this pulao with a simple raita, pickle and pappad. This dish is a lunch box favorite of my kid. In this recipe basmati rice is cooked using ripe red tomatoes, tomato puree, coconut milk and along with Indian spices. The key ingredients are the whole spices, coconut oil and curry leaves. Lets see the recipe for easy and tasty tomato pulao with coconut milk made in pressure cooker, the detailed recipe with step by step cooking pictures follows.
This rice is a family favorite of mine, It is great to serve in a party or to eat as a part of a home cooked meal. Tomatoes give a natural color to this pulao. Only a few spices are added to this pulao and the rich flavor and taste comes from the coconut milk and coconut oil. I always love one pot recipes that taste good and at the same time can be prepared quickly. This is one such recipe. Tomatoes being a good source of vitamin C as well as dietary fiber, they are good to be included in some way or other in our diet.
Tips- Alternatively, you can make the rice in a deep bottom cook pot or rice cooker. Do not skip the coconut milk, that enhance the taste of the dish. Try to use freshly ground coconut milk for rich flavor. Use only very thin coconut milk, otherwise rice may curdle. If you are using thick coconut milk add water to dilute it. When the pressure falls down only open the cooker, then fluff the rice with a fork and transfer to the wide plate. Use good quality branded basmati rice to cook in pressure cooker. Rice and coconut milk proportion is 1: 1.5, means for one cup rice, use 1 and 1/2 cup thin coconut milk.
How to Make Tomato Pulao Recipe- Tomato Pulav with Coconut Milk, Pressure Cooker Tomato Pulav Recipe
Boil a pot of water and add tomatoes to the boiling water. Boil for 90 seconds and remove the tomatoes from the boiling water. Immediately put the tomatoes in an cool water. As they chill, you can see the skins start to pull away from the meat of the tomatoes. Then gently peel the tomatoes.
Roughly chop the tomatoes and ground to a fine puree, set aside.
Heat oil in a pressure cooker and add mustard seeds, let it splutter.
Add in the spices and fry for 10 seconds. Add in the curry leaves and combine well.
Add in garlic paste and saute until the raw smell diminishes.
Add in the chopped onions and saute until onions are soft and translucent. Then add in cashew nuts and rasins, saute until cashews slightly turn brown.
Add in chopped tomatoes and saute until tomatoes are soft.
Add in tomato puree and vegetable stock cubes, saute until oil floats. Then add green chilies and combine well, adjust green chilies according to your spice level.
Add in turmeric powder and fennel powder. Saute until raw smell fully goes on.
Add washed and soaked rice and combine well. Fry for few minutes in slow flame.
Add 3 cups thin coconut milk and mix well. Add salt after a salt check, vegetable cube already contain salt. So add salt accordingly, always the water should be salty, then rice will be perfect. Once the liquid in the pan comes to a roaring boil, close the lid and put the whistle weight on.
Cook in slow flame for 1 whistle, ( depends upon the cooker) Switch off the flame and wait for the pressure in the cooker to release naturally. Once the pressure has settled, open the lid and gently fluff up the rice and transfer to a plate. Serve hot along with raita and pickle.
Enjoy!! Happy cooking and stay healthy!