For preparing Tomato Rice In Kerala Style, first cook the tomatoes in boiling water for a few minutes until the tomatoes are soft.
Remove the outer skin of the tomatoes and crush the tomato pulp in a liquidiser to extract 1 cup of tomato puree.
Add 1 cup water to grated coconut and blend in a mixer to extract 1 cup of coconut milk.
Add coconut milk to tomato puree and heat. Keep this mixture aside.
Heat ghee in a wide bottomed vessel and saute cinnamon, cloves, cardamom and cashew nuts. Saute for a few seconds.
Add onion and green chillies and saute until the onion becomes soft.
Add ground ginger and garlic and fry for a few minutes.
Stir in drained basmati rice and fry for a few minutes. Add previously prepared tomato coconut mixture and required salt.
Cover with a lid and cook in low heat until the rice is done and water has evaporated completely.
For garnishing tomato rice in kerala style, fry onion in oil to a golden brown color and scatter on top of rice.
Tomato rice in kerala style is ready and serve with chopped coriander leaves on top.
Tips:-
1)For maintaining accuracy, use the same cup for measuring rice and coconut milk.