Ingredients

• 4 - Large tomatoes, chopped finely
• 2 tsp - Chopped coriander leaves
• 2 - Large onions, sliced finely
• 2 cups - Basmati rice
• Salt to taste
• 2 tsp - Chilli powder
• 2 tsp - Ginger garlic paste
• 2 - Cloves
• 2 - Cardamoms
• 3 pieces - Cinnamon
• 4 tbsp - Oil or ghee
• 2 - Bay leaves
• 2 tsp - Chopped mint leaves
• 2 - Green chillies, chopped

How to Make Traditional Tomato Pulao

• Heat oil in a pan or a rice cooker. Saute the spices, bay leaves, onions and green chillies till the onions turn golden brown.
• Add the tomatoes, ginger garlic paste, chilli powder and fry for a few minutes till the tomatoes turn pulpy.
• Add the rice, salt, mint leaves, coriander leaves and fry for a few minutes.
• Add 4 cups of water and cook on medium heat till the rice is done.
• Simmer on low heat for a few minutes, then turn off the heat.
• Serve with salad and any curry of your choice.