Ingredients:
1 cup rice
2 cups water
2 bay leaves
2 -3 cloves
2 cardamoms
1 piece cinnamon
2 tablespoons ginger-garlic paste
3 -4 tomatoes
10 -15 green chilies, slit
1 bunch fresh coriander leaves, finely chopped
1/2 teaspoon red chili powder
salt
3 -4 tablespoons cooking oil
Directions:
Heat oil in a heavy bottomed vessel.
Then add bay leaves, cardamoms, cloves and the piece of cinnamon.
Mix well in the oil.
Add ginger-garlic paste and continue to mix well.
Allow it to fry till the smell of ginger and garlic leaves the oil.
Add the slit green chillies and diced tomatoes.
Mix well.
Once the tomatoes turn mushy, add salt to taste and chilli powder.
Then add half the corriander leaves and water to cook the rice.
Increase heat and add rice only once the water starts boiling.
Reduce heat now and cook on low flame, adding a little of the corriander leaves each time you stir the rice.
Once the rice is more than three-fourth cooked, pressure cook the rice till you hear 2 whistles.
Garnish with the remaining corriander leaves and serve immediately with onion raita.
Servings: 2
Time preparation: 20 min.
Time total: 65 min.