Tomato Pulao

• 2 teaspoons Ghee Or Oil
• 1 whole Bay Leaf
• 5 whole Cardamom
• 2 whole Cloves
• 2 whole Cinnamon
• 1 teaspoon Cumin Seeds
• 1 whole Big Onion, Chopped
• 2 whole Tomatoes, Chopped
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoons Turmeric Powder
• Salt To Taste
• 2 cups Water
• 1 cup Rice
• Fresh Coriander (Cilantro) Leaves, For Garnish
• Chips And Raita (Yogurt Sauce), To Serve

1. 1.
2. Heat oil/ghee in a pan, add the whole spices (bay leaf, cardamom, cloves, cinnamon) and fry for few seconds.
3. Once they start to become fragrant, add cumin and fry.
4. 2.
5. Add chopped onions and saute till translucent.
6. Then add chopped tomatoes and saute till it becomes mushy.
7. 3.
8. Add all the ground spices (garam masala, chili powder, coriander, turmeric), salt and cook till the masala releases from the oil.
9. Transfer the contents to a rice cooker, add water and rice, and mix.
10. Taste and check for salt.
11. 4.
12. Allow the rice to cook in the cooker.
13. Once done, fluff up the rice with a fork and remove to a serving bowl.
14. 5.
15. Garnish with fresh coriander leaves.
16. Serve with chips and raita!
17. Notes: If you are using an electric rice cooker, remove the cooking bowl from the cooker once it is cooked (on warm mode).
18. Otherwise, the bottom portion of the rice will be burnt.
19. Use ripened tomatoes for best results.

or oil, bay leaf, cardamom, cinnamon, cumin seeds, onion, tomatoes, garam masala, chili powder, coriander powder, turmeric, salt, water, rice, fresh coriander, raita

Taken from tastykitchen.com/recipes/main-courses/tomato-pulao/ (may not work)