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

Leftover Rice Recipes | vegetarian

  • Prep Time 15 Mins
  • Cook Time 15 Mins
  • Servings 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