Wash 2 cups of basmati rice nicely and soak it in water for about half an hour.

In the meantime, heat 2 tbsp of cooking oil and 1 tbsp of ghee (clarified butter) together in a pressure cooker. When it is hot, add a piece of bay leaf, a piece of cinnamon (1 inch size stick), 2 pieces of green cardamom, 5 pieces of cloves, and 1 tsp of cumin seeds in it. (Pro tip: You can cook the dish in a kadai instead of a pressure cooker. In that case, you will have to cook the rice separately before or while you are making the masala).

Fry them all for a minute or so on a medium flame until you can smell their natural aroma, but do not burn them. Now, add 2 pieces of onions (medium size, sliced roughly) to it. Stir and fry the onions until they turn translucent and start turning to a nice golden color.

At this point, add 1 tsp of ginger garlic paste. Stir and fry it nicely so that the raw smell of ginger and garlic goes away.

Now, add 4 pieces of tomatoes (ripe, fresh, cut into smaller pieces) to it. Mix them nicely with the onions and other spices and fry nicely on a medium flame until they turn tender and mushy.

When it does, add 2 pieces of green chilies and a little bit of fresh coriander leaves (roughly chopped). Mix them nicely and cook for another minute.

Now, add 1 tsp of salt, ¼ tsp of turmeric powder, 1 tsp of red chili powder, and ½ tsp of garam masala powder to it.

Mix and cook these powdered spices nicely for about a minute. You will see the oil separating from the sides, as shown in the image below.

When it does, add the pre-soaked rice.

Mix the rice very nicely with the masala.

Now, add 1.5 cups of water to it. Finally, give it a nice mix. Then, close the lid of the pressure and let it cook on a low flame for two minutes or up to one whistle, whichever is earlier.

Now, remove the lid of the pressure cooker. The water will have soaked nicely and the rice will have puffed perfectly. Mix it nicely and carefully from the sides gently and slowly working down.

Take it out on a plate.

Garnish it finally with a few freshly chopped coriander leaves.

Your tasty and delicious homemade tomato rice is ready to enjoy. Serve it hot with a bowl of fresh boondi raita.