Ingredients
Rice - 4 cups
Tomatoes - 1 kilo
Onion - 2 or 3
Ginger garlic paste - 3 tbsp
Cloves - 3
Ghee or refined oil - 3 tbsp
Bay leaves - 2
Water - 1 lt
Coriander - 1/2 bunch
Cashewnuts - A few
Mustard seeds - 2 tbsp
Turmeric powder - 1 tbsp
Chilly Powder - 2 spoon
Salt to taste
Preparaion Method
1. Wash rice ans set it aside
2. Grind well tomatoes, little cloves, bay leaves to a fine paste with little water and keep aside
3. To the pan, add oil, cloves, bay leaves, cashewnuts, mustard seeds, turmeric powder, ginger garlic paste and stir well until raw smell disappears.
4. Slice onions and add it to the above. Deep fry till golden brown.
5. Add the tomato puree to the above and stir well. Add chilly powder and mix untill done.
6. Add the washed rice and the remaining water. Stir and cover the pan.
7. Cook the rice in the cooker for 3 or 4 whistle, until it is done.
8. Garnish with coriander leaves.