Tomato Rice

Ingredients

Basmati rice – 2 cups

Ghee – 2 tsp

Oil – 1 1/2 tbsp

Cloves – 6

Cardamom – 4

Cinnamon – 2″ piece

Star anise – 1

Bay leaves – 2 small

Onions – 2 sliced

Green chillies – 6

Curry leaves – 2 sprigs

Ginger-garlic paste – 2 tsp

Tomatoes – 6 medium chopped

Turmeric powder – 1/2 tsp

Coriander powder – 1/2 tsp

Kashmiri chilly powder – 1/2 tsp

Thick coconut milk – 1 cup

Water – 3 cups

Salt – to taste

Coriander leaves – 2 tbsp chopped

Method

Wash and soak the rice in water for 20 minutes.  Heat ghee and oil together in a pressure cooker and add the whole spices followed by onions, green chillies and curry leaves.  Fry for 2 minutes and add the ginger-garlic paste and then the tomatoes.  Fry for another 2 minutes and add the spice powders.  Fry for a minute.   Now drain the rice and put it into the cooker.  Add thick coconut milk, water and salt.  Pressure cook for 4 minutes on a low flame, after the first whistle.  Garnish with coriander leaves.  Serve delicious ‘Tomato Rice’ along with raita, pickle and pappads.  Cheers!