Tomato rice | Tomato Pulav | Tomato Pulao recipe | How to make Tomato Rice

This recipe made from left-over rice is very simple to make, and is so tasty that it gets consumed in a jiffy. It is spicy and deliciously tangy, and its rich red colour is a feast to the eyes too!!

Sometimes you get into a quandary about what to prepare for the guests and impress them. This simple Tomato Rice preparation is definitely a good choice for such occasions. If you have pre-cooked rice, the Pulav will be ready within just 15 minutes.

This Tomato Pulav can be prepared ordinarily in a cooker with all the spices and rice like we make any normal Pulav. Alternately, this can be made with left-over rice, or pre-cooked rice.

You may also like this recipe Aloo Matar Pulao

I have given a few tips below to help you with both the ideas.

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• Select ripe, red, Desi tomatoes. The Desi variety of Tomatoes will give the required tanginess to the dish. If you have only hybrid Tomatoes, you will need to squeeze in a little lemon juice at the end.

For making the Pulav in a Pressure Cooker:

• Follow my method as given below. Just remember to add the rice in the cooker after the tomatoes get pulpy. Fry with the Spices for two minutes. If you have already soaked the Basmati rice for about an hour, then you need to add 1 ½ cups of water for a cup of rice. Close the lid of the cooker and cook on high flame until the cooker gives two whistles. Put off the gas and leave the cooker unopened for 20 minutes.

• If you are using ordinary rice, follow the above-given method, except the measurement of water. You will need to use two cups of water for one cup of rice, and also cook on high flame until you get three whistles. Rest is the same as above.

Method of Tossing:

• If you are using pre-cooked or leftover rice, you will need to toss the rice on high flame, using a spatula. Do not let the grain break or mash up. The rice will not get heated evenly if you cooked on a low or medium flame.

Tomato rice | Tomato Pulav | Tomato Pulao recipe | How to make Tomato Rice - Recipe Video

Tomato rice | Tomato Pulav | Tomato Pulao recipe | How to make Tomato Rice

Leftover Rice Recipes | vegetarian
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Total Time 30 mins
  • Serves 3


  • 2 tbsp Ghee
  • 2 tbsp Oil
  • 1/2 tbsp Shahzeera (Persian Cumin)
  • 2 Cloves (Laung)
  • 2 Cardamon (Ilaichi)
  • ¼” Cinnamon Stick
  • 1/4 Cup Onion Sliced
  • 1 tbsp Ginger Garlic Paste
  • 1/4 Cup Tomato Paste
  • 1/2 Cup Tomato (Diced)
  • 1(185) Cup (gms) Rice (cooked)
  • 1 tbsp Red Chilli Powder
  • 1/2 tbsp Garam Masala
  • 1/2 tbsp Coriander (Dhaniya ) Powder
  • Salt (to taste)
  • Coriander(Kothimir) leaves (a few)


  1. Heat oil in a pan and fry Shah Zeera. Cinnamon, Laung, and Cardamom for one minute.
  2. Add sliced onion and fry till onion is light golden in colour. Add fresh ginger garlic paste and fry a little more.
  3. Now add the tomato paste and fry till the raw smell goes away. At this point add Chilli Powder, Coriander Powder, Salt and Garam Masala and fry till oil floats on top.
  4. Add the diced Tomato and keep frying till the tomato softens to a pulp. Now add the cooked rice and toss with the help of a spatula on a high flame.
  5. Once all the rice is coated nicely with the spices, sprinkle the coriander leaves on it and toss once more. This Pulav tastes very good with cold Onion or Kheera

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