Tomato Pulao

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   1.

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   Heat oil/ghee in a pan, add the whole spices (bay leaf, cardamom, cloves, cinnamon) and fry for few seconds.

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   Once they start to become fragrant, add cumin and fry.

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   2.

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   Add chopped onions and saute till translucent.

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   Then add chopped tomatoes and saute till it becomes mushy.

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   3.

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   Add all the ground spices (garam masala, chili powder, coriander, turmeric), salt and cook till the masala releases from the oil.

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   Transfer the contents to a rice cooker, add water and rice, and mix.

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    Taste and check for salt.

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    4.

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    Allow the rice to cook in the cooker.

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    Once done, fluff up the rice with a fork and remove to a serving bowl.

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    5.

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    Garnish with fresh coriander leaves.

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    Serve with chips and raita!

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    Notes: If you are using an electric rice cooker, remove the cooking bowl from the cooker once it is cooked (on warm mode).

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    Otherwise, the bottom portion of the rice will be burnt.

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    Use ripened tomatoes for best results.

* Per serving · 4 servings · Values may vary.