Tomato Pulao/ Tomato coconut pulao

Ingredients

250 gm Basmati rice

4 nos tomatoes

3 nos cardamom

3 nos cloves

2 no bay leaf

1/4 coconut

1 no onion

5 tbsp Oil

1 tbsp Sultanas

1 tbsp Cashew nuts

1 tbsp Coriander leaves

2 nos Greenchillies

1 tsp turmeric powder

Salt - to taste

Method

1. wash and soak rice
2. Blanch the tomatoes
3. Grind the coconut and extract the coconut milk
4. Grind together onions, greenchillies turmeric and coriander leaves
5. Rub tomatoes though sieve
6. Mix with coconut milk and salt
7. Drain rice, smear ground spices over rice, heat oil then fry cashew nuts and remove
8. Fry sultanas and remove
9. Fry cardamom, cloves and bay leaf
10. Add tomatoes and coconut milk with sufficient hot water to make double the quantity of rice
11. Add the rice, after boiled, cook till rice tender
12. Dry off surplus moisture by putting live coal on lid of pan or by putting the pan to the oven.
13. Serve hot, garnished with cashew nuts, fried onion and raisins