Tomato Pulao

Ingredients
Pulao Rice/ Basmathi - 500 gms
Tomatoes - 400 gms
Cardamom - 2 nos
Cloves - 2 nos
Cinnamon - 2 nos
Bayleaf - 1 no
Coconut - ½
Onions - 1 no
Green chillies - 2 nos
Cashew nuts - 10 gms
Sultanas - 10 gms
Turmeric powder - a pinch
Coriander leaves - ¼ bunch
Salt - to taste
Oil - 75 ml

Method
Wash, clean and soak the rice for ½ an hour. Blanch the tomatoes. Grate, grind and extract the milk from coconut. Grind onions along with green chilies, turmeric and coriander leaves. Take puree from the blanched tomato mix with coconut milk and salt. Drain the rice and smear with ground spices. Heat fat fry cashews and remove. Fry sultanas and remove. Add the whole garam Masala, rice and fry well. Add tomato and coconut milk to the rice with enough hot water to cook the rice ( approximately double the quantity of the rice). Cover and cook till rice is tender. When water is absorbed and rice is tender serve hot garnished with cashews and sultanas.