For the Rice - Pressure Cooker Method Soak basmati rice for 1/2 hour. Wash the rice for 1 or 2 times and keep this aside.
Wash and chop the onion and slit the green chillies.
In a pressure cooker, add 1 cup of rice and 1.5 cups of water and cook it for 1 whistle. Turn off the flame.
Preparing Soya Chunks Cook soya chunks either in a pressure cooker or in stove top method, take a pan, add water, soya chunks and salt, boil it until it turns soft. Let it cool down for a min, squeeze water from soya chunks, wash it in tap water , squeeze it and then use it.
To Make the Gravy Heat a pan with ghee and oil, add all the ingredients listed under " To Temper" list. After mustard and fennel seeds splutter, add onion, salt, garlic and green chillies, fry for 2 mins until it turns golden brown color.
Add mint leaves, cashews, soya chunks, peas and tomato puree, fry for 2 mins until raw smell vanishes.
Add sambhar powder, garam masala, fry well with veggies for a min.
Add milk and water, bring it to a boil and simmer it for 2 mins. Add chopped cilantro and turn off the flame.
After the gravy cooled down, add rice, mix well with gravy. Check the salt and add accordingly.
Tomato Peas pulao is ready.
Tips Serve papad and raita or plain yogurt or any vegetable fry.
Use ginger garlic paste instead of garlic.
Use 3 medium size tomatoes instead of tomato puree.
Use coconut milk for flavor & rich taste.
If you don't have sambar powder instead add 1 Tsp of coriander powder and 1 tsp of chilly powder.
