Quick and Easy Tomato Pulav

Instructions

For Tomato Pulav

Step 1: Blend tomatoes, ginger together into paste in mixer.

Step 2: Heat up oil in a pan and add cashew nuts.

Step 3: Fry cashew nuts until they get golden color and take them out into a dish.

Step 4: In the same oil add cumin seeds and let it splutter.

Step 5: Add cinnamon, cardamom, star anise, cloves, black peppercorns, curry leaves, bay leaves onion and fry until onion gets light golden color.

Step 6: Add tomato paste and cook for about 4-5 minutes until it releases oil.

Step 7: Add green chilies, coriander powder, turmeric powder, garam masala, red chili powder and mix well.

Step 8: Add gudh and mix well.

Step 9: Wash rice really good 2-3 times and soak it in enough water for about 30 minutes.

Step 10: Drain all the water from soaked rice and add it into the masala. Mix well

Step 11:  Add water and mix well.

Step 12: Add salt, ghee and mix well.

Step 13: Bring rice to boil on high heat.

Step 14: When the mixture begins to boil reduce the heat to low to medium.

Step 15: Cover and cook the rice for about 15 minutes on low to medium heat.

Step 16: Turn off the gas and loosen it carefully with the help of fork or spoon.

Step 17: Tomato pulav is all ready. Garnish with fried cashew nuts while serving.

For Boondi Raita

Step 18: Soak boondi in water for about 5 minutes.

Step 19: Strain curd into a bowl and add water to adjust the consistency.

Step 20: Add red chili powder, cumin powder, black salt, mint leaves and mix well.

Step 21: Drain all the water from soaked boondi and add it into the curd mixture.

Step 22: Mix well and boondi raita is all ready.