Tomato Pulao

Ingredients

1 cup basmati rice

2 Tbsp ghee/butter

2-3 cloves

6 green cardamom

2 cinnamon sticks

1 onion, sliced lengthwise thin

1 tsp grated ginger

4 garlic cloves, sliced thin

2-3 green chillies, cut into thin strips

1 cup diced tomatoes

salt to taste

1/4 tsp turmeric powder

1/4 cup finely chopped coriander leaves and tender stem

Method

• Wash the rice well and soak in water for 20- 30 minutes.  Then drain and keep aside.
• Heat ghee or butter in a wok. Add the cloves, cardamom and cinnamon sticks. Fry for 15 seconds.
• Now add the sliced onion and saute until the edges of the onion slices start to brown(approx. 5-7 minutes)
• Mix in the ginger, garlic and chillies. Cook for just a minute.
• Stir in the tomatoes. Add salt and turmeric powder. Simmer uncovered, stirring occasionally until the tomatoes soften.
• Add the drained rice and toss gently to coat the rice with the tomato sauce.
• Pour one and a half cup of water(1 1/2 cup) and stir once to incorporate all the ingredients.
• Bring this to boil over a medium high heat.
• Cook until the water has evaporated from the surface and craters start to appear on the top layer of rice. This will take about 5-8 minutes.
• Only then stir once to bring the partially cooked rice from the bottom to the top. Then cover with a tight lid and reduce heat the lowest and cook for 8-10 minutes.
• Turn off the heat and allow it to stand for 10 minutes undisturbed.
• Open and fluff the rice with a fork. Sprinkle the chopped coriander and serve with onion raita, pickle and pappad.