Vegetable Tomato Spinach Pulao

Tomatoes are widely used in Indian cuisine. Tomatoes are used in curries and in some rice recipes. Today's recipe is tomato pulao. Tomato pulao can be made in two ways. In one method, tomato gravy is prepared and then cooked rice is added to it and in another method rice will be cooked in the tomato gravy.
                    Tomatoes are a good source of vitamin A, vitamin C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein. Even spinach is also a good source of folic acid.By adding vegetables we can make tomato pulao more healthy.

Serves - 4
Prep Time - 10 min
Cook Time - 20 to 25 min

Ingredients:

• Raw Rice - 2 cups
• Fennel seeds - 1/2 tsp
• Cardamom pods - 3
• Cloves - 3
• Bay leaf - 1
• Javitri / Mace - 1
• Star anise - 1
• Ginger-garlic paste - 1 tsp
• Cumin- Coriander powder - 1 1/2 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam Masala - 1 tsp
• Salt to taste

Veggies:

• Tomatoes - 4
• Chopped Spinach - 2 cups
• Potato - 1
• Carrot - 1
• Small Onion - 1
• Capsicum - 1/2
• Green Peas - 1/4 cup
• Green Chillies - 4
• Mint - 10 leaves 
• Cauliflower - 10 florets  
• Green Chillies - 4

Preparation:

• Chop all the veggies.
• Wash and soak rice for 15 min.

Method:

• Heat oil and ghee in a pan and fry bay leaf, fennel seeds, cardamom pods, cloves, javitri and star anise for 1 min.
• Add potato and carrot, fry for 3 min and then add onion, capsicum, green peas, green chillies and fry for a min and add tomato pieces.

• 
  
• When tomato pieces are cooked add chopped spinach, red chilli powder, ginger- garlic paste, cumin-coriander powder, turmeric powder and garam masala and cook for 1 min.
• Then add 2 cups rice and 4 cups water, mix.
• Place a lid and cook on medium heat until done.

Note:

• Spinach contain salt so careful while adding  salt.
• Veggies will ooze out water so don't add more water to cook rice.