1 cup basmati rice
2 Tbsp ghee/butter
6 green cardamom
2 cinnamon sticks
1 onion, sliced lengthwise thin
1 tsp grated ginger
4 garlic cloves, sliced thin
2-3 green chillies, cut into thin strips
1 cup diced tomatoes
salt to taste
1/4 tsp turmeric powder
1/4 cup finely chopped coriander leaves and tender stem
- Wash the rice well and soak in water for 20- 30 minutes. Then drain and keep aside.
- Heat ghee or butter in a wok. Add the cloves, cardamom and cinnamon sticks. Fry for 15 seconds.
- Now add the sliced onion and saute until the edges of the onion slices start to brown(approx. 5-7 minutes)
- Mix in the ginger, garlic and chillies. Cook for just a minute.
- Stir in the tomatoes. Add salt and turmeric powder. Simmer uncovered, stirring occasionally until the tomatoes soften.
- Add the drained rice and toss gently to coat the rice with the tomato sauce.
- Pour one and a half cup of water(1 1/2 cup) and stir once to incorporate all the ingredients.
- Bring this to boil over a medium high heat.
- Cook until the water has evaporated from the surface and craters start to appear on the top layer of rice. This will take about 5-8 minutes.
- Only then stir once to bring the partially cooked rice from the bottom to the top. Then cover with a tight lid and reduce heat the lowest and cook for 8-10 minutes.
- Turn off the heat and allow it to stand for 10 minutes undisturbed.
- Open and fluff the rice with a fork. Sprinkle the chopped coriander and serve with onion raita, pickle and pappad.