1/2 kg basmati rice
350g tomatoes
1 cup coconut milk
500g onions, chopped
500g ghee
Required quantity of kiss miss and cashews
50g green chilies
Few coriander and mint leaves
1 tsp turmeric
1 tsp ginger-garlic paste
2 each of cloves, cardamoms and cinnamon
Salt to taste

Tomato Pulao

1. Wash the rice, drain off all the water and keep aside.
2. Put the tomatoes in boiling water for 3 minutes, remove from water and cool them. Take off the skin from tomatoes and blend them in a mixer to a fine puree.
3. Heat ghee in a pan, fry the onions, green chilies, spices, ginger-garlic paste until golden brown and add coriander and mint leaves. Mix well.
4. Then add rice, salt, coconut milk, few water and cook for 5 minutes.
5. Now add tomato puree and cook until it is done.
6. Later add 1 tsp ghee, cashews, kiss miss and cook for another 2 minutes and remove from heat.
7. Serve with any curry.