Ingredients:
2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Diced vegetables: 1-1.5 cups (carrots, peas, cauliflower etc)
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water
Preparation:
Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Preparation:
Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Once the rice is cooked remove the rice on a plate and let it cook and
Take a kadai and heat oil in it.
Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
Once the raw smell of the ginger – garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
Add the other diced vegetables and let it cook.
Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
Add the other diced vegetables and let it cook.
Put in the rice and mix well.
Finally garnish
Seve hot
.
Put in the rice and mix well.
Finally garnish
Seve hot
. 
