Tomato pulao is one of those recipe names where you read it and say mmm! yummm! sounds so good. Trust me it tastes deliciously good too. I had a great affection towards this rice recipe when I initially learned it from my sister-in-law, 4 years back in Bangalore. There were days when tomato pulao happened to be part of lunch at least once in a fortnight. But some how it has been disappeared totally from my food life recently.
The beauty of this rice is, you will not notice the tomato pieces in it as it gets mashed up leaving the pleasant red color behind. But the onion slices do add some crunch to the tomato pulao and I usually accompany it with cucumber raita for extra crunchiness. The rice gets much deep flavor and tender loveliness when cooked with loads of deep red tomatoes and zing of fantastic spices.
When you hardly have any vegetables in stock but you are looking for ways to cook an awesome one pot meal rice recipes, then tomato pulao can easily be whipped up. This pulao is all about deep, red colored tomatoes, onion and some warm spices like fennel seeds, black pepper and garlic. I would rather mention specially about fennel seeds which enhance the aroma and black pepper that kicks up the heat.
As you open the lid of pressure cooked tomato pulao, you would feel like heaping it on a plate and having it taste like food magic in your mouth.