Ingredients
1 cup - ordinary shortgrain rice (any), washed
and soaked for 30 minutes)
2 tomatoes - grated or pureed
1 onion - sliced thinly
1 stalk - curry leaves
1 tsp - mint leaves finely chopped
1 tbsp - coriander leaves finely chopped
1 flake - garlic, grated
3 - dried red chillies, coarsely crushed
1 - bayleaf
1" piece - cinnamon
2 - cloves
1/ tsp - sugar(more if tomatoes are sour)
salt to tasteMethod
1. Heat a small sized pressure cooker.
2. Add whole spices, roast lightly on low.
3. Add sliced onions, curry leaves, stir cook
for a minute.
4. Add tomato puree, garlic, mint leaves, salt.
5. When puree starts to sizzle, add 3 cups hot
water.
6. Bring to a boil, add rice, sugar, allow to
resume boil.
7. Close cooker lid, allow 2 whistles, reduce
flame to minimum.
8. Remove from fire after 2 minutes.
9. Allow steam to settle down, open lid, and
transfer to serving dish.
10. Garnish with chopped coriander, serve hot.
Making time: 30 minutes
Makes:3 servings
Shelflife:Best fresh
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