TOMATO PULAO

Preparation Method :

• Heat the oil in a heavy non-stick saucepan. Add the cumin seeds and fry for about half a minute.
• Add the onion and sauté for about 3-5 minutes or until soft and golden
• Add the tomatoes, tomato puree, chilli and salt. Cook for about 5-7 minutes or until thick.
• Stir in the water, drained rice and fennel seeds. Adjust seasoning with salt and chilli. Bring to the boil.
• Cover tightly and cook, undisturbed for 10 minutes or until the rice is done, turn off the heat and leave to steam, covered and undisturbed for 10-15 minutes.
• Drizzle with lemon juice. Fluff up and garnish with the coriander and mint. Serve hot.