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    You are in: Home / Recipes / Volcanic Tomato Pulao Recipe
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    Volcanic Tomato Pulao

    Average Rating:

    1 Total Reviews

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    • on November 03, 2005

      Good Pulao. I personally felt the amount of curry leaves and amchur was way too much. I also avoided the cardamoms and ketchup due to personal preference. But otherwise the pulao is a nice change and different also from the usual tomato rice made at home. I made the following changes, omitted elaichi and ketchup (purely because nobody at home like either), added a couple of sprigs of coriander leaves and curry leaves instead of the amount mentioned. I used 1/2 tsp of amchur, as otherwise the dish would have been too khatta (considering the addition of tomato paste and also an additional tomato). I also found that 5 cups of water is necessary to cook this amount of rice (I cooked it in the skillet, first I added 4-1/2 cups, and then rice was only 3/4s done, so I added another 1/2 cup and the rice came out perfectly done). I served with a dry potato subzi and cucumber raita and it went down very well with everybody at home and also my BF. Will be making again. Thanks for the recipe.

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    Nutritional Facts for Volcanic Tomato Pulao

    Serving Size: 1 (280 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 281.4
     
    Calories from Fat 76
    27%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 205.1 mg
    8%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.3 g
    25%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    curry leaves

    cloves

    green cardamoms

    mango powder

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