Tomato Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under running water until the water runs clear. Soak as per pre-processing.
2. Heat 1/2 cup of ghee or oil in a large pot over medium heat.
3. Add 4 teaspoons of cumin seeds
4. 10 bay leaves
5. 10 cinnamon sticks
6. 10 cloves, and 10 cardamom pods. Sauté for 1-2 minutes until aromatic.
7. Add 10 finely chopped onions and sauté until golden brown (about 8-10 minutes).
8. Add 10 teaspoons of ginger-garlic paste and cook for 2 minutes.
9. Add 20 chopped tomatoes (or 10 cups of tomato puree) and cook until the mixture becomes mushy (about 10 minutes).
10. Add 5 teaspoons of turmeric powder
11. 10 teaspoons of red chili powder
12. 5 teaspoons of garam masala, and salt to taste. Mix well.
13. Add 5 cups of chopped mixed vegetables (carrots, beans, peas, potatoes) and cook for 5 minutes.
14. Drain the soaked rice and add it to the pot. Mix gently to coat the rice with the masala.
15. Add 20 cups of water (or as per rice variety instructions) and bring to a boil.
16. Reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
17. Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice with a fork.
18. Garnish with 2 cups of chopped coriander leaves and serve hot with raita or pickle.