Pulavs have been a favorite of mine for as long as I remember and this Tomato Pulav is no exception. Quite simple and quick to make, it would be an ideal dish to carry for lunch. A side of salad and you are all set.

Tomato Pulav

Sundays at home was synonymous with the fragrance of pulav. Dad out with his friends for a morning walk, Mom, bro and me chatting our hearts out while sprawling on the bed. We used to discuss the current events of our lives. Gossip about everything. School, college, relatives and any other topic under the sun! After about an hour or  two, we used to get going and one of us (Yes. My bro cooks too) used to dish out a pulav!

Over the years, my family has learnt from friends and TV shows, different recipes for pulav. We have modified the recipes so many times that I can create a fantabulous smelling and amazingly good pulav out of any ingredients you have to offer! One such, is a tomato pulav which is a blend of fresh tomatoes and fennel seeds. 

Tomato Pulav

Disclaimer: Your lunch is going to be smelling so good that your colleagues and friends might not give you a chance to eat your own lunch. You might be getting something like this 😀

Tomato Pulav

Here is the recipe for

Tomato Pulav


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 3-4



  • 1 cup long grain basmati rice
  • 3/4 cup onions chopped into juliennes (lengthwise)
  • 1/2 cup green bell peppers chopped into juliennes
  • 1/4 cup chopped mushrooms (Optional. Can eliminate or substitute with tofu/paneer)
  • 1 cup tomatoes chopped into juliennes
  • 4 tbsp oil
  • 2 cups water
  • For Pulav masala
  • 1/4 cup grated fresh coconut (I use the frozen one available at Indian stores)
  • 3-4 pods garlic
  • 1/4 inch cinnamon
  • 1 inch peeled fresh ginger
  • 1 1/2 tbsp fennel seeds
  • 2-3 green chilies
  • 1/4 cup chopped tomatoes
  • Water to blend


  1. Place oil in a pot over medium heat.
  2. Once hot, add onions & saute for about a min. Add the bell peppers, peas and mushroom. Stir
  3. and cook on low heat.
  4. Blend all ingredients meant for pulav masala using water into a smooth paste.
  5. Use a small jar blender to make sure the paste is smooth. The texture of the masala determines the flavour of the pulav (I like to use Mr. Coffee Electric Coffee Grinder which is great for blending all Indian spices)
  6. Add the pulav masala, chopped tomatoes and salt into the pot and cook for 2 min
  7. Add presoaked rice into the pan. Stir for a min.
  8. Add 2 cups of water. Cook on high heat until the water begins to boil.
  9. Cover and cook on medium heat for 10-12 min or until all the water is absorbed.
  10. Serve hot with a side of CARROT SALAD.

My Take:

If you do not have a particular spice or want to add something extra, go ahead and do it. There is no hard and fast recipe when it comes to cooking!

Yummily Yours'



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