TOMATO PULAO
INGREDIENTS

TOMATOES 3 MEDIUM

ONIONS - 2 MEDIUM

GREEN CHILLIES - 2 NOS.

CASHEW NUTS - 10 NOS.

RICE 1 CUP -250 ML

Bay leaf - 1

Marati mogga - 1

Star Anise - 1

Cardamom - 2 nos.

Cloves - 4 nos.

Cinnamon - 1-2 sticks

Oil - 2 tbsp

Ghee -1 tbsp

Ginger,garlic paste - 1 tsp

Turmeric powder - ½ tsp

Red chilli powder - 2 tbsp

Coriander powder - 1 tsp

Salt to taste

Curry leaves
[15-20 leaves]

Coriander leaves
Mint leaves





Heat pan

Ghee - 1 tbsp
Oil - 2 tbsp
Bayleaf - 1
marati mogga - 1
Star anise - 1
Cardamom - 2
Cloves - 4
Cinnamon - 1
Cashews - 10

Saute golden brown
Onion -1 thinly sliced
Green chillies
Saute well

Fry 2-3 mins on medium heat

1 tsp freshly ground ginger, garlic paste
Turmeric powder - ½ tsp

Fry 2 mins on medium heat

Chopped tomatoes

Fry 3-4 mins on medium heat

Mash the tomatoes

Curry leaves

Fry 3-4 mins on medium heat

Red chilli powder -2 tbsp
Coriander powder - 1 tsp
Salt to taste
Cook until raw smell disappears

1 cup basmati rice
[ 1 hour soaked rice]

Water - 1.5 cup
Stir well
Coriander leaves
Mint leaves

Cook 10 mins on medium heat

Turn off
Serve the hot tomato pulao with the raitha by the side