Ingredients

• 1 cup - long grain rice, washed and soaked for about 30 mins
• 3-4 - medium sized tomatoes, finely chopped
• 1 - small onion, chopped lengthwise
• 1/2 tsp - ginger-garlic paste
• 1/2 tsp - coriander powder
• 1/2 tsp - clove-cinnamon powder
• 1/2 tsp - garam masala
• 1/2 tsp - sugar
• 1 - bay leaf
• 1/2 tsp - paprika/chilli powder
• 1 tsp - turmeric powder
• 1/2 tsp - jeera
• 2-3 tsp - ghee/oil
• 1-2 tsp - lemon juice
• Salt, to taste

How to Make Special Tomato Bhaat

• Heat oil in a heavy bottom pan and add jeera seeds. Add the chopped onions after the jeera seeds splutter and fry till they turn golden brown.
• Add the chopped tomatoes and cook for about 4-5 mins or until they turn mushy.
• Add the ginger-garlic paste, all the remaining dry masalas and saute for a minute.
• Add about 1.5 cups of water and bring to boil.
• Add the rice and cook until done.
• Turn off the stove. Pour lemon juice and mix well.
• Serve hot with any raitha or chutney of your choice.