Estamboli polo


4 cups Basmati rice 
5 cups water
1 tbsp ghee + 1 tbsp vegetable oil
cinnamon stick + 2 cloves+2 cardomom pods + 1 star anise
1 tsp fennel seeds
2  potatoes (cubed)
5 red tomatoes blended (3 cups )
1 tbsp tomato puree
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Coriander leaves
Garam masala
Boil water with salt  & keep aside.
Wash, skin & cut potatoes into small cubes.
Using a knife cut a cross at the bottom of each tomato.
Drop them in  boiling water & leave for 20 seconds.
Cool, peel off the skin & blend.
Heat oil  & ghee in a pan.
Add spices (cinnamon +cloves+cardomom+anise) & fry.
Fry onions &  potato cubes to light golden brown.
 Then add tomato puree along with chilli & turmeric powder.
 Stir for a while & then add basmati rice. 
When some rice grains change to light brown, add boiled water + blended tomato.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire .
Close the lid tightly.
Stir occassionaly with a wooden spatule.
When cooked remove from fire.

Garnish with garam masala &  coriander leaves. 
Serve hot with Raita & Chutney.