Baked tomato delight

1 cup chicken mince
4 medium firm red tomatoes
2 tbsp butter
2 medium onions, chopped
1 cup cooked rice
2 whole dried red chillies, crushed
2 tbsp oil
6-8 cloves garlic, chopped
½ tsp black pepper powder
4 tbsp tomato puree
½ tsp thyme
¼ cup fresh cream
½ cup cheese, grated
A few threads of saffron

Preheat oven to 180° C. Cut off the tops of the tomatoes and scoop out the seeds. Heat butter in a pan. Add half of the chopped onions, half of the tomato puree, boiled rice, salt, crushed red chillies and mix well. Take a baking dish and line the base with this rice mixture.

Heat oil in a pan. Add the chopped garlic, the remaining chopped onions and sauté till soft. Add chicken mince and stir. Add a quarter cup of water and let it cook. Add salt, pepper powder, remaining tomato puree, thyme and stir. Cook for two minutes and add half of the fresh cream. Stir and remove from heat, add half the grated cheese. Mix.

Heat another pan, add remaining fresh cream, saffron and the remaining cheese. Mix well.
Preheat oven to 180° C.

Fill the tomato shells with the chicken stuffing and place these on top of the rice layer in the baking dish. Pour the cream sauce over these and bake in a preheated oven at 180° C till the top is lightly browned.