If you are feeling too lazy to cook a multi-course meal this Sunday, take the easy route and Chef Md Enamulla Khan (Ali) of Eden Group of Hotels and Restaurants will tell you how. The ingredients that you need for Mumbai Mast Tomato Pulao are easily available at home and the preparation is simple. You can also use leftover rice to prepare the delicious dish and enjoy it even without a complementary dish.
Ingredients
Basmati rice 3/4 cup
Oil 1.5 tablespoons
Ginger garlic paste 1
tablespoon
Onion 1/2 large (cubed)
Tomato 1 large (chopped)
Tomato ketchup 1.5 tablespoons
Turmeric 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Pavbhaji masala powder 1 teaspoon
Salt 1 teaspoon (adjust as per taste)
Red Bell Pepper 1/4 large (cubed)
Green chilli 1 small (finely chopped)
Paneer 20 small cubes
Coriander leaves for garnishing
Ghee 2 teaspoons (optional)
Directions
Wash and cook the rice in any method you prefer. Add few drops of oil while cooking to get well separated strands. Bring to room temperature and keep aside.
In case of using frozen paneer, soak it in hot water for about 10 minutes. Remove it and keep aside. Now, heat oil in a pan and add the ginger garlic paste and sauté for 30 seconds. Follow it by onion and sauté until translucent.
Add the tomato and stir. Then add the ketchup and give a quick stir. Follow it by turmeric powder, chilli powder, pavbhaji masala powder, salt and mix well.
Add capsicum, green chilli, give a nice stir and add half cup of water. Mix well and turn the flame to low-medium. Cook for a minute and then add the paneer cubes. Stir once and continue to cook until the mixture becomes thick. By now all the raw smell of masala will be gone.
Finally, add the cooked rice to the mixture and mix well until combined. Make sure not to break the rice strands. Turn off the flame. Garnish with coriander leaves, ghee and mix well. Serve hot and enjoy with a simple papad or raita.
Notes: Do adjust the spiciness and salt according to your taste. Adding paneer is optional, but I highly recommend adding it. Adding ghee is purely optional but it adds a nice flavour and glaze to the pulao. You can use left-over rice as well. After adding the rice, sauté for a few minutes in low flame until the rice warms up.