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 )
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.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

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