TOMATO SOUP PULAO

Recipe Source & Acknowledment: Homely Food

An absolutely delcious rice dish, if you have leftover soup or instant tomato soup, try out this yummilicious recipe. Surely you will love it. Thanks Meenu, my family and my mom relished this flavorful pulao a lot. 

INGREDIENTS:
1 Cup Kalo Jeera Rice or Basmati Rice (washed and soaked in water for 30 minutes)
1 Cup Tomato Soup
Mixed Vegetables (I used 1 potato, 5-6 florets cauliflower, 1/2 green bell pepper, 1/2 carrot and hand full of green peas)

1 Onion (sliced)
1" Cinnamom
3 Cloves
2 Green Cardamoms (broken)
1 tsp Cumin Seeds
1 tsp Garam Masala Powder
1 tsp Red Chilli Powder
2 tbsps Clarified Butter (ghee)
3/4 cup + 1 Cup Water

METHOD:
In a wok or pan, heat 1 tbsp clarified butter. Add cumin seeds, once it splutters, add onion in it. Saute till onion turns pink.

Add cinnamon, cardamom and cloves, saute for a minute. Pour mix vegetables in it. Add salt, stir for 2-3 minutes.

Pour 3/4 cup water in it. Cover and cook them for 10 minutes on medium heat, or till all vegetables are tender.

Add red chilli powder and garam masala in it. Fry for a minute or two.

It should be dry, not watery. Set is aside.

I prepared 1 cup of  instant 'Knorr' tomato soup.

In another pan, heat 1 tbsp clarified butter. Add rice and salt in it. Fry for 3-4 minutes on medium heat.

Add tomato soup and 1 cup of water in it. Fold nicely. When it starts to boil, lower the heat and cover the lid. Cook exactly 15 minutes, then turn off the heat.

Pour cooked vegetables to rice. Cover the lid and shake well, so that rice and vegetables are incorporated well.

Your tomato soup pulao is ready now. Serve hot with boondi raita.

Sending to: Homely Food Event / Giveaway