Measure the basmathi rice in cups and then wash and drain well.

Take a flat bottomed pan and pour fresh butter. Heat the butter and add cardamom, cloves and cinnamon.

Saute in low heat and add chopped garlic and onions. Saute for sometime until golden in color.

Stir in drained rice and fry for sometime.

Note the rice measured in cups. Pour double quantity of water into the vessel.

Add lime juice and required salt. Cover the vessel with a lid and cook in low heat.

When the water has evaporated and the rice is half cooked, stir in shrimp and squid pieces. Add chopped tomatoes.

Cover with a lid and cook in low heat.

When the squid and shrimp pieces are cooked, remove from fire.

Tomato rice with seafood is ready and serve hot.