Prep 20 mins
Cook 45 mins
This rice dish has a very unusual name but its really tasty and is a meal in itself!
- 1 cup rice
- 2 cups water
- 2 bay leaves
- 2 -3 cloves
- 2 cardamoms
- 1 piece cinnamon
- 2 tablespoons ginger-garlic paste
- 3 -4 tomatoes
- 10 -15 green chilies, slit
- 1 bunch fresh coriander leaves, finely chopped
- 1⁄2 teaspoon red chili powder
- 3 -4 tablespoons cooking oil
- Heat oil in a heavy bottomed vessel.
- Then add bay leaves, cardamoms, cloves and the piece of cinnamon.
- Mix well in the oil.
- Add ginger-garlic paste and continue to mix well.
- Allow it to fry till the smell of ginger and garlic leaves the oil.
- Add the slit green chillies and diced tomatoes.
- Mix well.
- Once the tomatoes turn mushy, add salt to taste and chilli powder.
- Then add half the corriander leaves and water to cook the rice.
- Increase heat and add rice only once the water starts boiling.
- Reduce heat now and cook on low flame, adding a little of the corriander leaves each time you stir the rice.
- Once the rice is more than three-fourth cooked, pressure cook the rice till you hear 2 whistles.
- Garnish with the remaining corriander leaves and serve immediately with onion raita.
I made this for dinner tonight and we loved it.