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Dec 1, 2011

Tomato Pulav

Cloves -4
Cinnamon -2 sticks
Fennel seeds - few
Onion - 1/4
Tomato - 1.5
Ginger garlic paste - 3/4 teaspoon
Garlic - 1 pod
Mint leaves - a few
Green Peas - 1/2 cup
Turmeric powder
Green chillies - 7
Red chilly powder - 1 teaspoon
Basmati rice - 1 glass (for 2 people)
Water - 1.75 glass (Little less than double amount of rice)
Garam masala powder - a pinch
Lemon juice from half lemon
Oil- 5 teaspoons
Salt to taste

What to do:
1. Wash and set aside the Basmati rice
2. Heat oil in a cooker and add the cloves, cinnamon,garam masala and fennel seeds
3. Add onion, green chillies, garlic paste and garlic one after the other in the same order
4. Add tomatoes,mint, green peas and let it cook for 3 to 4 min
5. Add red chilly powder, turmeric and salt.Sauté for a minute and then add the basmati rice
6. Stir the rice to mix the masala well. Take care to do it lightly else the rice will break. Fry for 3 min
7. Add water and lemon juice and bring it to boil
8.When the mixture absorbs the water and becomes thick, close the cooker lid.Use the whistle too. Reduce the heat to less the "medium low" and cook for 11 to 13 minutes. (Note that you will not get whistle sound since you are cooking at low heat)
At the 8th minute you may want to open the cooker and stir the pulav so that the masala mixes evenly.
9.Garnish with coriander leaves
10.Raita also goes well with this dish

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