Wash and soak rice for approx 20 minutes.
Grind tomato and make a smooth puree.
Heat oil in a pressure cooker or in a heavy bottom pan and add mustard seed and cumin in the oil.
When seeds start crackling add cashews ,chopped green chilies, curry leaves and then add cloves, pepper corn, cardamom and bay leaves
Now add the tomato puree and all the spices and cook till it started to thicken and start leaving the sides of the pan.
Add chopped mint,all the spices and the soaked rice and and mix gently.
Add 2 cups of water and mix properly, you can taste the salt and adjust if needed.
Cover the pan with a lid and cook for 2-3 minutes on slow flame or pressure cook for a whistle on medium heat
Open when the pressure cooker cool down, open and gently fluff the rice with a fork, serve hot
Serving suggestions-serve with yogurt,pickle and poppadoms