Ingredients:

Basmati Rice – 3 cups
American Corn – 1 cup
Carrot – 1 cup, finely chopped

Mint/coriander leaves – 1 bunch
Oil – 5 tablespoons
Ghee – 2 tablespoons

Bay leaf – 1
Cumin seeds – 1 teaspoon

Mustard Seeds – 1 teaspoon

Poppy seeds – 1 teaspoon

Fennel seeds – 2 teaspoons
Ginger  – 1 small piece
Green chilies – 3 chopped
Tomatoes – 2 cups, finely chopped
Turmeric powder – 1/2 teaspoon
Red chili powder – 1 teaspoon
Pav Bhaji masala – 2 teaspoons

Salt – to taste

Method:

First grind Green chillies, ginger, fennel seeds and poppy seeds.  You can add 1 tomato while grinding to blend every thing together to make a fine paste. .

In a pressure cooker, add ghee/oil and when it becomes hot add bay leaf, mustard seeds, cumin seeds and saute for a few minutes. Then add carrots and tomatoes along with mint and coriander leaves and saute for a few more minutes.

Add turmeric powder, red chilli powder and pav bhaji masala and saute till the raw smell goes.

Now add the soaked rice and mix everything and add 6 cups of water.  Once the water comes to a boil close the lid (don’t put the weight) and cook for 8 minutes.

Garnish with coriander leaves and the Tomato Pulao is now ready to taste  !!!

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