Tomato Pulao

Steps

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1. 1
   Blend tomatoes, garlic and ginger in a mixer until a smooth paste forms.
   ▶ ≈0:16
2. 2
   Heat oil and ghee in a large pan, add whole spices and toast on low heat.
   ▶ ≈0:23
3. 3
   Add sliced onions and fry until they turn light golden brown.
   ▶ ≈0:29
4. 4
   Add sliced capsicum and roasted cashews, stirring well to combine.
   ▶ ≈0:35
5. 5
   Lower the heat and add turmeric, red chilli powder, cumin powder, coriander powder, garam masala and salt. Toast the spices.
   ▶ ≈0:45
6. 6
   Pour in the prepared tomato puree and mix well. Cook until the water content reduces and oil starts to separate on the sides.
   ▶ ≈0:55
7. 7
   Add water and green peas, mix thoroughly. Once boiling, add washed basmati rice and sliced green chillies.
   ▶ ≈1:06
8. 8
   Cover the pan once water comes to a boil and simmer on low heat for approximately 20 minutes until the rice is fully cooked.
   ▶ ≈1:14
9. 9
   Serve the hot tomato pulao alongside raita or yogurt-based side dish.
   ▶ ≈1:20