Rinse the rice in water for a couple of times and then soak in enough water for 30 minutes.

Put rinsed and chopped tomatoes in a blender jar.

Add chopped ginger, chopped garlic, chopped green chilies, cumin seeds, cloves and cinnamon.

Add grated coconut or desiccated coconut powder.

Blend the ingredients to a smooth paste without adding water.

Measure the blended tomato-coconut masala paste in a measuring cup. To know more, swipe up!

Heat ghee or oil in a thick heavy-bottomed pan.

Add bay leaves and cumin seeds, stir and let the seeds crackle on low heat.

Add thinly sliced onions to the hot oil.

Sauté onions on medium-low to medium heat till they turn golden.

Add soaked rice to the pan.

Add turmeric powder and red chili powder or cayenne pepper.

Mix the spices well with the rice-onion mixture.

Add the measured tomato-coconut masala paste.

Stir and gently mix everything together.

Add water depending on the quantity of masala paste and the variety of rice.

Season the tomato bath with salt.

Add sugar to the tomato bath.

Mix well. Make sure the broth is slightly salty.

Cover the pan with a lid and simmer on low heat.

Simmer till the rice grains are cooked and fluffy. Add hot water if mixture looks dry or rice is undercooked.

Switch off heat once the rice grains are fully cooked. Fluff the rice with a fork.

Serve tomato bath hot. For more recipes, visit vegrecipesofindia.com