TOMATO PULAO <br />INGREDIENTS<br /><br />TOMATOES 3 MEDIUM<br /><br />ONIONS - 2 MEDIUM<br /><br />GREEN CHILLIES - 2 NOS.<br /><br />CASHEW NUTS - 10 NOS.<br /><br />RICE 1 CUP -250 ML<br /><br />Bay leaf - 1<br /><br />Marati mogga - 1<br /><br />Star Anise - 1<br /><br />Cardamom - 2 nos.<br /><br />Cloves - 4 nos.<br /><br />Cinnamon - 1-2 sticks<br /><br />Oil - 2 tbsp <br /><br />Ghee -1 tbsp <br /><br />Ginger,garlic paste - 1 tsp<br /><br />Turmeric powder - ½ tsp<br /><br />Red chilli powder - 2 tbsp<br /><br />Coriander powder - 1 tsp<br /><br />Salt to taste<br /><br />Curry leaves <br />[15-20 leaves]<br /><br />Coriander leaves <br />Mint leaves<br /><br /><br /><br /><br /><br />Heat pan <br /><br />Ghee - 1 tbsp<br />Oil - 2 tbsp<br />Bayleaf - 1 <br />marati mogga - 1<br />Star anise - 1<br />Cardamom - 2<br />Cloves - 4<br />Cinnamon - 1<br />Cashews - 10<br /><br />Saute golden brown<br />Onion -1 thinly sliced <br />Green chillies<br />Saute well<br /><br />Fry 2-3 mins on medium heat<br /><br />1 tsp freshly ground ginger, garlic paste <br />Turmeric powder - ½ tsp<br /><br />Fry 2 mins on medium heat<br /><br />Chopped tomatoes<br /><br />Fry 3-4 mins on medium heat<br /><br />Mash the tomatoes <br /><br />Curry leaves <br /><br />Fry 3-4 mins on medium heat<br /><br />Red chilli powder -2 tbsp<br />Coriander powder - 1 tsp<br />Salt to taste<br />Cook until raw smell disappears <br /><br />1 cup basmati rice <br />[ 1 hour soaked rice]<br /><br />Water - 1.5 cup <br />Stir well <br />Coriander leaves<br />Mint leaves<br /><br />Cook 10 mins on medium heat <br /><br />Turn off<br />Serve the hot tomato pulao with the raitha by the side <br />
