Traditional Tomato Rice (Pressure Cooker Method)

Steps

1. 1
   Blend the ginger, garlic and fennel seeds with a little water into a smooth paste and set aside.
2. 2
   Rinse the rice two to three times, then soak it in water for about 20 minutes.
3. 3
   Heat ghee and oil together in a pressure cooker, then add mustard seeds and let them splutter.
4. 4
   Add the sliced onion with a pinch of salt and sauté until softened and translucent.
5. 5
   Add the ginger-garlic-fennel paste and cook until the raw smell disappears.
6. 6
   Add the sliced tomatoes and cook until they turn soft and mushy.
7. 7
   Stir in the coriander powder and mixed masala powder, cooking on low heat until well combined.
8. 8
   Add a handful of green peas and mix briefly.
9. 9
   Add fresh coriander leaves and mix, optionally adding a little stock or water for extra flavor.
10. 10
    Drain the soaked rice and add it to the pot, mixing well with the tomato mixture, then add the appropriate amount of water.
11. 11
    Close the pressure cooker lid and cook until you hear 2-3 whistles, then turn off the heat and let it rest before serving.