I get sudden urges to have tomato rice on some days. Not biryani. Not pulao. Just some good old-fashioned tomato rice. Tomatoes are a wonderful fruit and picking some sweet tomatoes will do this recipe a world of good. I also didn't want to overpower the flavor of tomatoes with too much masala so everything other than some beautiful organic tomatoes is in moderation. Also, since I can get all the sauteeing done while the rice is getting soaked, you can get the whole dish done well under 30 minutes and serve with some cucumber raita - (Recipe here -http://www.tastyveggierecipes.com/single-post/2016/11/08/Cool-as-a-cucumber---Raita )

Ingredients:

1. Oil - 1 tbsp

2. Ghee - 1 tsp

3. Onions - 1 (sliced)

4. Ginger garlic paste - 2 tsp

5. Green chillies - 2

6. Tomatoes - 12 oz (I had medley tomatoes) or about 5 large red tomatoes

7. Basmati rice - 1 cup

8. Water - 1 cup

9. Kashmiri red chilli powder - 1 tsp

10. Turmeric - 1 tsp

11. Sugar - 1 tsp

12. Salt to taste

13. Bay leaf - 1

14. Green cardamom - 1

15. Peas - 1 cup (frozen)

16. Cilantro leaves - 1 cup

Procedure:

1. Wash and soak the rice for 20 minutes.

2. Meanwhile, heat up some oil and ghee in a pressure cooker. Add bay leaf and cardamom and allow the flavor to get infused in the oil (about 45 seconds).

3. Next, saute some onions and green chilies. Add a pinch of salt and sugar at this stage.

4. Add ginger garlic paste and continue to saute until onions become translucent and start showing signs of caramelization.

5. Now add the tomatoes and all the spice powders (red chilli powder, turmeric) as well salt and continue to cook until it becomes a pile of mush.

6. Finally add peas and the soaked rice, 1 cup of water and pressure cook for 6-7 minutes after high pressure is reached. I used my Fagor pressure cooker on high for 3 minutes, turned off the stove and let it continue to cook for 2 more minutes in latent heat before releasing the pressure. (Remember that it's better to undercook and check rather than overcook and not be able to do anything about it).

7. Garnish with cilantro leaves.