Ingredients

• Basmati rice - 1 cup
• Onion - 1 large, sliced
• Tomato puree - 2 cups
• Ginger garlic paste - 1 tbsp
• Chilli powder - 3/4 tsp
• Cinnamon - 2
• clove - 2
• Cardamom - 2
• Green chillies - 2, slit
• Oil - 3 tbsp
• Ghee - 2 tbsp
• Coriander leaves - 2 tbsp, chopped
• Salt - to taste

How to Make Special Tomato Pulao

• Soak the rice in water, for 1/2 an hour.
• In a heavy bottom kadai, heat oil. Add whole spices and saute onion, till golden brown.
• Then add green chillies, ginger garlic paste and saute for a few seconds.
• Then add chilli powder and stir once.
• Add the drained rice to it and saute for 2-3 mins.
• Then add tomato puree and salt.
• Close with a lid and cook in medium heat.
• When it is 3/4th done, pour ghee over the rice and put it in dum, for 10-15 mins.
• Allow it to cool naturally.
• Garnish with coriander leaves.
• Serve hot with raitha, pickle and pappadams.