Step 1

Rinse rice very well in water and then soak the grains in water for 20 to 30 minutes. You can use basmati rice or any regular rice for the pulao. I used Indian variety of surti kolam rice.

Step 2

After 20 to 30 minutes drain the water from the rice and keep aside.

Step 3

When the rice is soaking, prep the veggies and keep aside.

Step 4

Also crush (ginger + garlic + green chilies) to a semi fine paste in a mortar-pestle. You can also use a small chutney grinder to make this paste.

Step 5

Heat oil in a pressure cooker.

Step 6

Add the whole spices and fry them for a few seconds till they become fragrant - cinnamon, cloves, green cardamoms, small star anise, tej patta (Indian bay leaf) and cumin seeds.

Step 7

Then add finely chopped onions.

Step 8

Stir and saute the onions stirring often till light golden.

Step 9

Add the crushed ginger+garlic+green chili paste along with coriander leaves and mint leaves.

Step 10

Stir and saute for some seconds or till raw aroma of the ginger and garlic goes away.

Step 11

Then add finely chopped tomatoes.

Step 12

Stir and saute till the tomatoes become pulpy and soften.

Step 13

Now add turmeric powder, red chili powder and black pepper or crushed black pepper. Stir and mix again.

Step 14

Add the mix vegetables. Stir and saute for 1 to 2 minute. The addition of veggies is optional. Even without the veggies the pulao taste good.

Step 15

Then add the rice. Stir and saute for a minute.

Step 16

Add the water.

Step 17

Season with salt as required. Stir very well. Pressure cook tomato pulao on medium heat for about 10 to 12 minutes or for 2 to 3 whistles.

Step 18

Let the pressure settle down on its own. Then only remove the rid and gently fluff the rice.

Step 19

Serve tomato pulao hot or warm garnished with coriander leaves. Accompany plain yogurt, raita or a veggie salad by the side.