I’ve always believed in using quality spices for the best flavor & taste so I’ve used Spice Tribe’s collection of spices for my tomato pulao today!

Ingredients:

• 2 tbsp Oil of choice
• 1 tbsp Ghee
• 2 Spice Tribe Kandyan Green Cardamom Pods
• 2 Spice Tribe Kandyan Cloves
• 1 tsp Spice Tribe Wild Black Cumin Seeds
• 2 pcs Medium-sized onions, sliced
• 2-3 pcs Green chillies, sliced
• 1 tbsp Ginger garlic paste
• 2 pcs Medium-sized tomatoes, diced
• 1 tsp Salt
• 1 tsp Spice Tribe Kashmiri Red Chili Powder
• 1 tsp Coriander cumin powder
• 1/2 tsp Garam Masala
• 1 tbsp Spice Tribe Naati Tomato Powder
• 1/2 cup Green peas
• A handful Cilantro, chopped
• A handful Mint. chopped
• 1 cup Basmati rice
• 1 1/2 cup Water
• Curd (yogurt): for serving
• Boondi (fried chickpea flour balls): for serving
• Fryums (fried snacks, optional): for serving

Add All Products

Instructions:

1. To a pan, add some oil & ghee. Add whole spices and cumin seeds and sauté. I’ve used the green cardamom & cloves from Spice Tribe.
2. Add sliced onions, green chillies and cook them. Then add ginger garlic paste and cook well.
3. Then add diced tomatoes and cook till it turns slightly mushy. Then add salt, chili powder, coriander jeera powder, garam masala & mix well. I’ve also added tomato powder to give that extra tanginess. Let oil separate.
4. Add green peas, coriander and pudina and mix. Now add rice and mix.
5. Add water(for 1 cup water I added slightly less than 2 cups water.) & mix. Cook for 5 min on high & 25 on medium-low flame.
6. Serve hot & enjoy with some curd & boondi & fryums!