Basmathi rice or while rice-2 cups
Tomatoes-2 ripe (remove skin of tomatoes if u don't like biting dry flakes in the rice)
onion -1/2 of one whole(chopped )
jeera- 1/4 tsp
urad dal-1/2 tsp
green chili-1 cut into rounds
whole spices- cardamom -2 ,cloves-2to3 ,cinnamon -a small piece
red chili powder-1/2 tsp
turmeric powder-1/4 tsp
coiander leaves- few
salt to taste
1.Cook rice in enough water and drain off well.Let it cool while you make the masala.
2.Heat oil add the jeera ,whole red chilli,urad dal let the urad dal become golden brown then add whole spices, onion ,green chili ,chili powder,turmeric powder and saute.now add tomatoes pureed well and salt now cook until the tomatoes mash up well and the whole thing becomes a kind of dry paste.Stir in between.
3.Now mix the paste with rice evenly ,put some coriander leaves.Give it a good toss .The whole thing should not become mashed and lumpy so adjust paste and rice accordingly.The rice should look coated yet separate from each other when u run the spoon in it.do u understand what I am saying???. .
4.Keep it aside for flavors to sink in and serve warm with pickle, yogurt, chutney or papadam.
If you want use more tomatoes for the deep red color .
I have tried it with canned tomato paste also when in hurry and it comes out fine.It saves the time of waiting for the tomato to mash up and reduce.