To start making tomato pulao recipe, soak basmati rice for 10 to 20 minutes.
Chop tomatoes, slice onions and have all required ingredients ready.
in a small Mixing tank Add coriander seeds, cumin seeds, poppy seeds, cinnamon sticks, cloves and whole black peppercorns and grind to a powder. Now add the rest of the ingredients like green chilli, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with little water and stir until smooth.
in a big Heavy bottom pot Heat oil and ghee, add jeera and let it crackle, now add bay leaves and then add sliced onions.
Sauté until the onions are golden brown, then add the grated paste and sauté over low heat. Keep stirring otherwise the masala will stick to the bottom of the parm.
Cook for a few minutes until the raw smell disappears and the oil separates.
When done add the tomatoes and mint leaves and cook for a minute until the tomatoes are soft.
Once the tomatoes are soft, add 1 cup water, salt, sugar and lemon juice.
Bring to a boil, add the rice and stir well until combined.
Now add 3/4 cup more water and bring it to boil. Lower the flame, cover and cook for 15 minutes or until all liquid has evaporated.
Turn off the heat and let the tomato purloe sit for 10 minutes, then serve hot.
Serve with tomato pulao Blaney Retta Or any other raita of your choice for a delicious meal.
