Tamatar Pulao Recipe

Tamatar Pulao
Indian Spiced Basmati Rice Pilaf with Tomato
Submitted By: Taz


2 cups Basmati Rice (Chawal)
3 Medium Tomatoes (Tamatar) – halved and sliced
1 Medium Onion (Pyaz) - diced
½ Red Bell Pepper (Simla Mirch) – seeded and chopped
½ cup Green Peas (Mutter)
4 cloves Fresh Garlic (Leh-sun) – grated into a paste
½ inch piece Fresh Ginger (Adrak) – grated into a paste
2 Tbs Fresh Coriander Leaves (Dhania Patta) – finely chopped
½ tsp Garam Masala
½ tsp Nigella Seeds (Kalonji)
¼ tsp Red Chile Powder (Lal Mirchi)
⅛ tsp Saffron (Kesar)
1 Tbs Ghee
Kosher Salt (Namak) to taste

  1. Rinse rice under cold water until water runs clear - Place rice in a container and add enough clean water to cover - Set aside to soak for 30 minutes
  2. Heat ghee over medium-high heat in a large, heavy bottomed pan with a tight fitting lid
  3. Once ghee is hot, add nigella seeds and sauté for 30 seconds
  4. Add onions and sauté for another 5 minutes or until lightly browned
  5. Add bell pepper, ginger, garlic, and red chile powder - Stir fry for 2 minutes
  6. Add coriander leaves, green peas, and salt to taste - Stir fry for an additional 5 minutes
  7. Drain rice and add to pan along with the tomatoes - Stir fry for another 2 minutes
  8. Add enough water to cover rice ‘knuckle deep’ (rice should be under water as deep as your finger from tip to first knuckle joint) - Bring to a boil
  9. Reduce to a simmer -Cover pan and allow to simmer for 12-20 minutes or until most of the water has been absorbed
  10. While rice is simmering, place saffron in ¼ cup boiling water and set aside
  11. Remove rice from heat and drizzle the saffron water over the top - Re-cover and let stand for 20 minutes (DO NOT REMOVE LID)
  12. After 20 minutes, fluff with fork (if still 'wet', recover and allow to stand for an additional 5-10 minutes and fluff with fork again)
  13. Serve hot on its own or as part of any Indian meal

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