Tomato Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Tomato - 1 big size (Chopped)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Green chilies - 2 (slitted)
• Chilly powder - 1 tsp (adjust)
• Cinnamon - 2 pieces(1 inch each)
• Bay leaves - 1
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Salt for taste

To grind (to smooth paste)

• Garlic - 2 or 3
• Ginger - equal to garlic
• Ani seeds - 1/2 tsp

Method

• Soak the rice for 1/2 an hour.
• Heat oil in the pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom, bay leaves, green chillies & curry leaves one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add chilly powder & salt.
• Fry for 2 minutes.
• Now add the soaked rice & add double the amount (2 cups) of water.
• Mix well, check for salt & cover the cooker when water starts bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Serve it with raita.

Tips for the recipe - Before covering the cooker add very few drops of lemon. So that the cooked rice grains remain separate & not sticky.