Tamatar Pulao (Tomato Rice)

Tamatar Pulao (Tomato Rice)

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  • 2 teaspoons high-heat oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 1/2 cups basmati rice
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 2 1/4 cups vegetable stock
  • 1/4 cup chopped fresh cilantro (optional)


Heat oil in a heavy saucepot over medium-high heat. Add onion, garlic and ginger and cook until onion is soft and golden, 5 to 8 minutes. Stir in turmeric, garam masala, chili powder, salt, bay leaf, cinnamon stick and cardamom pods; cook until fragrant, about 2 minutes. Add rice and stir to coat. Cover with tomatoes and vegetable stock and bring to a boil. Reduce heat to a simmer, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Remove bay leaf, cinnamon stick and cardamom pods, then fluff rice gently with a fork and fold in cilantro before serving.

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