Add 1 capsicum (sliced), 1/4 cup cashews, and required salt. Sauté and cook for 2 minutes, in high flame.
Turn off flame and keep aside.
Heat oil in a kadai. Add 2 bay leaves, 1 star anise, few javitri strands, 1 black cardamom, 1/2 tsp pepper and 1 inch cinnamon.
Once the whole spices turn aromatic, 3 big ripe tomatoes (chopped) and 2 green chili (slit). Sauté well. Add 1/4 tsp turmeric, 1-2 tsp chili powder, 1 tsp sambhar powder and salt to taste. Sauté well.
Once the tomatoes turn soft and raw smell disappears, turn off the flame.
Add 1 tbsp coriander and mix well.
Now add 1 cup rice (cooked). I have used sona masoori for this recipe. Mix gently to incorporate well.
Top with the sautéed onion, capsicum and cashews. Tomato Pulav is ready!