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
