Tomato Pulao

Ingredients	For 4	For 100
Pulao rice	500gms	11kg
Tomatoes	350gms	8kg
Cardamoms, cloves, Bayleaf	2gms	15gms
Coconut	½	12
Onions	30gms	680gms
Fat	50gms	1.25kg
Sultanas	15gms	340gms
Cashewnuts	15gms	340gms
Coriander leaves	½ bunch	6 bunches
Green chillies	5gms	115gms
Turmeric	1 tsp	15gms
Salt	10gms	100gms

Wash and soak rice. Blanch the tomatoes. Grate coconut, add hot water. When cold, extract milk. Grind together onions, green chillies, turmeric and coriander leaves. Rub tomatoes through sieve. Mix with coconut milk, add salt. Drain rice. Smear ground spices over rice. Heat fat and fry cashewnuts, remove. Fry sultanas and remove. Fry cardamoms, cloves and bay leaf. Add rice and fry well. Add tomatoes and coconut milk to rice with sufficient hot water to make approximately double the quantity of rice. Cover and cook till rice is tender. Dry off surplus moisture by putting live coal on lid of pan or by putting the pan in the oven. Serve hot, garnished with sultanas and nuts.