Tomato Bhaat.

Tomato Bhaat with lots of garlic and spices ..........

Wash and soak 1 cup of rice (Basmati / Jeera rice) for 10-15 minutes. Drain of all the water and keep it in a colander for 15 minutes for the excess water to drain off completely. Grind 2 tomatoes to a fine paste / puree and keep aside ready.

Heat 3 tblsp ghee in a pan cooker. Add in some cashews and about 15-20 skinned garlic cloves. Add in whole garam masala (2-3 lavang, 1 inch piece cinnamon, 1 star anise, 4-5 cloves, 2 black and 3 green cardamom, little bit of jaivitri, ¼ tsp pepper) 10-15 curry leaves, 2-3 tej patta.

Fry a bit then add a pinch of haldi powder and 1 tsp red chilly powder fry well, add in 2-3 finely chopped tomatoes, the ground tomato paste and the drained rice. Add salt to taste. Add ½ cups of water and pressure cook to 2-3 whistles. Let the pressure drop, open the cooker and leave for 5-10 minutes before serving.