Categories: Veg Rice

Ingredients

• Basmati Rice - 1 cup
• Onion - 2
• Ginger garlic paste - 1 tsp
• Ripe juicy tomatoes - 4 (medium size)
• Green chillies - 2 slit (small ones)
• Turmeric powder -1/4 tsp
• Chilli Powder - 3/4 tsp
• Garam masala powder -1/2 tsp (optional)
• Mint leaves - handful chopped finely
• Coriander leaves - 2 tbsp finely chopped
• Salt as needed
• For the seasoning
• Oil - 3 tbsp
• Bay leaf -1
• Cloves -2
• Cardamom -1
• Cinnamon - 1 inch piece

Directions

1. Preparation

2. Soak basmati rice for 20 minutes, drain the water completely and keep it aside.

3. Chop tomatoes and cut onions lengthwise.

4. Method

5. Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamon. Fry for a few seconds and then add thinly sliced onions.

6. Saute till onions become slightly golden brown, add ginger garlic paste and saute for a few more minutes.

7. Then add chopped tomatoes, turmeric powder, chilli powder, green chillies, mint leaves, half of coriander leaves, salt (approximately 2 tsp and little more) needed and garam masala powder. Cook till tomatoes become mushy.

8. Add the drained rice, 2 cups of hot water,(check for salt now by tasting the water) and transfer it to a container and pressure cook for 3 whistles.When the pressure subsides, open it and fluff it with a fork. Garnish with the remaining coriander leaves.

9. If using rice cooker, transfer the contents to a rice cooker, switch on and cook till done.

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