To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes.

Chop tomatoes, slice onion and prepare all ingredients required.

In a small mixer jar add coriander seeds, cumin seeds,poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder. Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth.

In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions.

Saute until the onions are golden and then add the ground paste and saute on a low flame. Keep stirring or else the masala will stick to the bottom of the pam. 

Cook for a couple of minutes until the raw smell disappears and the oil separates.

Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft.

After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice.

Bring it to a boil and add the rice and mix everything well until combined.

Now add another 3/4 cup of water bring it to a boil. Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated.

Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot.

Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal.