Raw rice: 2 cups Shah jeera: 1 tsp Bay leaf: 1 Cloves: 6 Cinnamon stick: 1" Cardamoms: 2 Onions: 2 (medium sized, finely sliced) Green chili-ginger-garlic paste: 1 1/2 tsps Mint: 12-15 leaves (Pudina) Kasoori methi: 1/2 tsp (dried fenugreek leaves) Red chili powder: 1 tsp Cumin Powder: pinch (roasted jeera powder) Tomato: 2 (large red tomatoes, finely chopped) Tomato: 1 (large red tomato, blanch, peel skin and puree) Coriander leaves: 1 1/2 tbsps (finely chopped for garnish) Salt: to taste Oil: 1 tbsp Ghee: 1 tbsp (optional) vegan can omit ghee and substitute with oil Method
Heat oil+ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry 30 secs. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook for 8-9 mts on low to medium flame, or till oil separates. Reduce heat, add the raw rice, mix, saute for a mt. Add 3 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles. Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.
Ingredients
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