Tomato Pulao (Thakali Rice)

Steps

1. 1
   Blend tomatoes, garlic, and ginger in a mixer until you get a smooth puree.
2. 2
   Heat ghee and a little oil in a large pan over medium heat.
3. 3
   Add whole spices and fry them on low flame until fragrant.
4. 4
   Add sliced onions and fry until they turn light golden.
5. 5
   Add capsicum and cashew nuts, and stir well.
6. 6
   Reduce heat and add turmeric, red chilli powder, cumin powder, coriander powder, garam masala, and salt. Toast the spices gently.
7. 7
   Add the tomato puree and mix well.
8. 8
   Cook the puree until the liquid reduces and oil begins to separate from the sides.
9. 9
   Add water and green peas, and mix everything together.
10. 10
    Bring the liquid to a boil.
11. 11
    Once boiling, add the soaked basmati rice and slit green chillies.
12. 12
    Cover the pan and simmer on low heat for about 20 minutes until rice is fully cooked.
13. 13
    Open the lid and check that the rice is fluffy and well-flavored.
14. 14
    Sprinkle fresh coriander leaves on top and gently mix. Tomato pulao is ready to serve.
15. 15
    Prepare the raita: whisk thick yogurt in a bowl until smooth.
16. 16
    Add chopped onion, grated carrot, chopped tomato, and fresh coriander. Season with salt, cumin powder, and black pepper, then mix well.
17. 17
    Optional: add boondi (fried gram flour balls) to the raita for extra crunch.
18. 18
    Serve hot tomato pulao with the cool raita alongside.