TOMATO PULAO

Ingredients:

2 tbs ghee
1 bay leaf
2 cardamom pods
2 cloves
1 inch cinnamon stick
½ tsp aniseeds
1 sprig curry leaves

1 big onion sliced
1 tsp ginger and garlic paste
2 green chillies sliced
3 tomatoes chopped fine
1 tsp red chillie powder
1/8 tsp tumeric powder
½ tsp garam masala powder
6 mint leaves
1 tbs coriander leaves

¼ cup green peas
A pinch of sugar
Salt to taste

1 cup basmathi rice soaked for 10 minutes and drained
1 ½ cup boiling water

Method:

Heat a pressure cooker with the ghee. Add in the seasonings.
Let them crackle for a minute. Add in the onions and ginger garlic paste.
Saute well till the onions turn limp. Add in the green chillies.
Add in also the chopped tomatoes. Stir fry once nicely.

Add in the red chillie powder, tumeric powder, and garam masala powder.
Cook until the tomatoes turn mushy. Add in the mint, coriander leaves.
Add in also the green peas, sugar and the salt.
Now add in the drained rice and the boiling water.

Give a good stir, close the lid and cook on low flame till 1 whistle.
Off the flame, and let the steam subside on its own.
Remove and fluff up the rice, serve with any raitha.
Garnish with roasted cashews and raisins.

NOTE: My cooker needs only one whistle. Please cook as to how you
will pressure cook in your house.