Quick Tomato Pulao – make it in a jiffy with leftover rice!
There’s not much cutting chopping involved, and the rice is already cooked, so…. of course, you can whip it up fast! A wonderfully simple Leftover-Makeover dish that makes you salivate while inhaling the enticing aroma emanating from the frying pan.
In fact, I sometimes deliberately make a little extra rice, just to have some leftover rice the next day – to make this quick and delicious Tomato Pulao (Pull-aa-ow; Hindi/Marathi; called Pilaf in many parts of the world). While it simmers gently for a few minutes, absorbing the delicious flavors of the tomatoes and Garam Masala, I whip up a simple Raita (Rye-thaa, with the ‘th’ as in ‘think’) too. All I need to do is to whisk some yogurt, add some simple seasonings, along with a bit of onions, tomatoes, cucumbers … whatever I have on hand, really.
If you like yogurt and carrots, perhaps you would like to make this easy Mint Raitha with Carrots to serve with the Tomato Pulao. I often do that, because the yogurt and carrots significantly amp up the nutritive value of my meal.
And if you want to add some crunch to your meal, just brush some oil on a couple of Papad (Paa-pud; ‘pud’ rhymes with bud; Papadam/Pappadum, Appalam, etc.) and stick them in the microwave for a minute or so. Watch and marvel as the paper-thin Papad puffs up and swells to nearly twice its volume…. and Voila! There’s your salty, spicy, totally delightful crunch!
So… Tomato Pulao, Raita and Papad – all ready to eat in about 20 min. That sure qualifies as an “In a Jiffy” meal in my book!
Leftover Rice Makeovers – common themes!
Rice-lovers across the globe have a common challenge – what to do with this batch of leftover rice? Well, first of all, of course you don’t want to throw it away…. so utterly wasteful! But then, maybe you don’t really want to eat it the same way again – too boring! So, why not just fire up those creative juices and go with your imagination?!
What are some common themes in the multitude of well-known rice-makeover dishes? Many recipes use the same general approach: heat some oil (or butter or ghee)… add some flavoring agents – ginger, garlic, onions, green chillies, spices, seasoning sauces, etc. Then, simply add the cooked rice and heat it through.
This quick tomato Pulao recipe follows the same general trajectory. Key ingredients? Garam Masala, fresh garlic and fresh tomatoes: using pureed well-ripened tomatoes really makes a difference in this dish.
No fresh tomatoes on hand? No worries…, just open up a can, but next time… plan to use fresh tomatoes! What about garlic powder or bottled chopped garlic instead of fresh? Hmm…. I wouldn’t use it. I’d just as soon skip the garlic altogether!!
As for the Garam Masala – naturally, home-made is the best, but store-bought works perfectly well too. I plan to post my Garam Masala recipe soon, so be on the lookout for it.
Tomato Pulao – a Tomato-lover’s delight
In an inspired moment several years ago, I decided to try out a simple idea that popped into my head. I’ve always loved tomatoes, and often make Tomato Pulao. However, I normally use raw, uncooked rice to do that. That day, as I looked at the leftover rice in my refrigerator, I went Hmm…. I feel like having Tomato Pulao today! Maybe I should try making it with the leftover rice….
So…. I sauteed some garlic, added pureed fresh tomatoes, and dumped in the rice. A little sprinkle of salt and Garam Masala, a splash of water, and that’s it. After that… I just heated it through for a few min. This allowed the tomatoes cook properly, and the steam that was generated carried the garlic and tomato flavors right into the rice.
After turning the heat off, I let it sit undisturbed for 8-10 min, while I whipped up a quick Raita and roasted a few Papad. I still remember how utterly delightful that simple dinner was!
Now here I am, all these years later, writing up this Quick Tomato Pulao recipe: such a breeze to make and so very pleasing to the palate.
Tomatoes have Lycopene – the red pigment that is good for you!
Tomatoes are not just super-tasty….. they are packed with an array of micronutrients like Vitamin C and Lycopene that boost your immune system and support your general well-being in multiple ways. Although more detailed studies are warranted, lycopene is widely believed to play a positive role in human health.
Lycopene is fat-soluble, so cooking the tomatoes with a fat, such as Ghee or oil, actually increases its absorption by the body, although the cooking does destroy some of the Vitamin C in the tomatoes. Since this recipe involves relatively short cooking times at low heat, though, most of the nutrients from the tomatoes should “survive”.
To replenish any lost Vitamin C, and, of course, add a delightful citrussy kick, I squeeze some fresh lime/lemon juice over the Pulao just before serving.
Special Diets
This recipe is vegetarian, soy-free, nut-free and gluten-free. To make it vegan, use a mild-flavored oil instead of Ghee. If you like nuts, go ahead, top it off with some roasted cashews and add some extra pizzazz and extra protein as well!
If you like Mexican-style rice, perhaps you would also enjoy these other leftover-makeover rice dishes I have posted on this blog – check them out!
- Colorful Fiesta Rice, using my home-made Mexican Seasoning.
- Cheesy Tomatillo Rice, with home-made Salsa Verde
Want to serve this alongside a full-course Indian meal? Of course, it will be wonderful! Just picturing the whole spread in my mind… Sabji, Dal, Roti/Naan, Raitha, Papad, Pickles, and this quick and tasty Tomato Pulao… ohh, my mouth is watering already!
Take a look at more serving suggestions in Recipe Notes. Do leave a review and star rating. Much appreciated!
Enjoy!
Quick Tomato Pulao – Make It With Leftover Rice
Equipment
- 1 Medium frying pan (10 inch/25 cm) with well-fitting lid non-stick pan preferred: without non-stick coating, may need more oil to prevent sticking. OK to use a wok if frying pan is not available.
Ingredients
- 2 1/2 cups Cooked Basmati rice – slightly firm texture – packed loosely to measure fluffed gently with wet fingers to break up clumps and separate rice grains; made from 1/2 cup raw rice
- 1/2 cup Tomatoes – chopped for making puree
- 1 tsp Garlic – chopped 1-2 small-medium cloves
- 2 tsp Ghee (clarified butter) if not available, use 1 tbsp butter; for vegan Pulao, replace with mild-flavored oil of your choice – peanut, canola, etc. I do not recommend using olive oil for this dish.
- 1/2 tsp Cumin seeds
- 1 whole Dried red chilli – broken into 2-3 pieces, discard seeds mild variety is best – Byadgi, Kashmiri Mirchi, Arbol is OK, but can be rather spicy
- 1/8 tsp Turmeric
- 3/8 tsp Salt – divided into 2 portions: 1/8 tsp + 1/4 tsp adjust as per preference later
- 1/4 tsp Sugar
- 1/4 tsp Red chilli powder adjust as per spice level preferred; if you want less spicy, mix some paprika with red chilli powder
- 1/4 tsp Garam Masala powder home-made is best; store-bought is OK too, but will likely have less flavor.
- 2-3 tbsp Water
Garnish
- 2 tsp Lime/lemon juice
- 1/4 cup Fresh Coriander leaves (Cilantro) – chopped if not available, OK to omit; can also substitute with 2 tbsp chopped fresh mint leaves (spearmint, Pudina)
Instructions
- Fluff the cooked rice. If it feels a bit sticky, dip your fingers in a bowl of water, and gently separate any clumps with wet fingers. If you have just taken the rice out of the refrigerator, spread it out on a glass/ceramic dinner plate, cover and microave on hi 2 min. Set aside, covered, while you prep and saute the tomato-garlic Masala.
- Peel and chop garlic.
- Chop tomatoes and puree in chopper/food processor without added water. If using a blender, pulse-chop to puree.
- Heat Ghee (or butter/oil) in frying pan (hi heat) for about 30 seconds, then decrease heat to medium and add cumin seeds – they will sizzle immediately. Turn the heat down to prevent burning the spices, then add turmeric, chopped garlic and dried red chilli pieces.
- After 30 seconds, add 1/8 tsp salt, 1/4 tsp sugar and pureed tomatoes.
- Stir, cover and cook 1-2 min on low-medium heat. Spread the partially cooked tomatoes evenly over the base of the pan.
- Spread the fluffed cooked rice evenly over the tomato Masala. Sprinkle remaining salt (1/4 tsp), Garam Masala and red chilli powder evenly over the rice. Do NOT stir!Splash a little water – about 2 tbsp all over – be sure to add some water around the edge – not just in the middle! Do NOT stir!
- Cover with well-fitting lid and cook, without stirring, for 5-7 min on low-medium heat. The tomato Masala continues to cook and the steam generated during this time carries the all flavors into the rice.Turn heat off and leave it on the stove for 5-7 min, undisturbed. This allows the trapped steam to be re-absorbed into the rice and enhance its texture.
- While rice is cooking and resting, trim, rinse and chop the cilantro. Cut a lime/lemon into wedges. See Recipe Notes for suggestions about what to serve along with this rice dish.
- After resting the rice remove the lid. Drizzle lime/lemon juice evenly over the top. Time to stir – gently– without smashing the delicate rice grains!To stir the hot rice gently without smashing the rice, use this simple technique: (be a little patient and gentle as you do this)Insert a flat spatula/spoon under a small portion of the rice, all the way to the bottom and turn gently, to bring the tomato Masala to the top. Repeat with small all the way around the pan, turning over only small sections at a time.Do resist the urge to turn over larger portions at a time, just to get it done fast. The hot rice has a tendency to get smashed and become a sticky mess. Not quite what you would want at the end, is it?!
- Well-mixed, ready to garnish and serve! Notice how the rice grains look intact, not mushy. Taste-test a spoonful, and adjust salt and chilli powder to your taste-preference – maybe up to 1/8 tsp more of one or both. Gently stir in to mix.
- Garnish with chopped cilantro.
- Serve, piping hot, along with your favorite accompaniments, like Raita, Papad, spicy pickles, etc.Great rice dish to include in a traditional Indian meal, along with Sabji, Dal, Roti, etc.
Notes
Serving suggestions:
Serve this Tomato Pulao with:- Raita (Rye-Thaa): any kind
- Pain yogurt, sprinkled with salt, black pepper and Chaat Masala
- Papad
- Spicy Indian style pickles – any kind
- Any full-course Indian meal – Curried vegetables, Dal, Salad/Koshimbir, Roti/Naan, spicy Mint chutney, etc.
- Roasted cashews
- Crispy, golden, fried onions
- Blanched green peas
- Sauteed and lightly seasoned green bell pepper (Simla Mirch)
Leftovers:
Since this Pulao is made from leftover rice, I recommend using it up as soon as possible. So I do not recommend freezing any leftovers.- Store any leftovers in the refrigerator and consume within 1-2 days.
LOVE leftover rice dishes! Yay!!
Oh Good!let me know how it turns out.
Looks mouth watering!👍
Hope you make it soon… let me know how it turns out. Please also leave a star rating. Much appreciated.
We had this recipe at our Thanksgiving and my kids pretty much hoarded the bowl on their side of the table to “keep the good-rice”. The recipe was quick and easy to follow and allowed for modifications. We went with the vegan option and added some roasted cashews.
It’s always fun to see kids eat happily! So glad you had fun making it and eating it