Ingredients

• 1 cup - long grain basmati rice (washed and soaked in water for 30 minutes).
• 1 - small tomato, chopped.
• 1 cup - fresh tomato puree.
• 1 stalk - curry leaves.
• 1 - chopped onion.
• 1 tbsp - coriander leaves, finely chopped.
• 1/2 cup - peas, shelled.
• 1/2 cup - cabbage, shredded.
• 1 - carrot, sliced into thin rounds.
• 1 sprig - spring onions, finely chopped.
• 1 inch stick - cinnamon.
• 1 pod - cardamom.
• 2 - cloves.
• 2-3 - peppercorns.
• 1 - bay leaf.
• 2-3 - garlic flakes, crushed.
• 1/2 tsp - each mustard and cumin seeds.
• 1 tsp - red chilli powder.
• 1/2 tsp - sugar.
• 2-3 pinches - asafoetida powder.
• Salt to taste.
• 2 tbsp - oil.
• 1/2 tsp - ghee.
• 2.5 cups - hot water.

How to Make Pressure Cooked tomato rice

• Roast all whole spices in 2-3 drops of oil, on a skillet or pan, on low flame. When aroma is exuded, take off fire, cool, grind to a smooth powder, keep aside.
• Heat pressure cooker or a pressure pan, without lid.
• Add oil, seeds, allow to splutter, add asafoetida.
• Add onion, chopped tomato, stir for a minute.
• Add all chopped vegetables, except spring onions and coriander.
• Add ground spices, chilli powder, salt, sugar, garlic, stir gently.
• Add drained rice, stir gently, add hot water, tomato puree.
• Bring to a boil, add ghee, put lid and whistle on cooker.
• Allow 2 whistles, take off fire.
• Allow all steam to go down in cooker, open gently.
• Garnish with chopped coriander and spring onions.
• Serve piping hot.