Make the puree from the tomatoes (for every 1 cup of rice, 1 cup of puree is required).
Roast bay leaves, cinnamon sticks, black cardamom, cashewnuts and cloves in ghee and keep aside.
Cut onion lengthwise and fry in the oil till brown.
Wash the rice and put in the rice cooker.
Then, add all the roasted ingredients and fried onion, add 4 cups of tomato puree and 2 cups of water (for every one cup of rice one cup of tomato puree and half a cup of water is required) in it. Stir it and allow it to cook.