Ingredients:
1 cup long grain basmati rice(wash&soak in water for 30 minutes)
1 small tomato chopped
1 cup fresh tomato puree
1 stalk curry leaves
1 chopped onion
1 tbsp. coriander leaves, finely chopped
1/2 cup peas, shelled
1/2 cup cabbage shredded
1 carrot sliced into thin rounds
1 sprig spring onions finely chopped
1" stick cinnamon
1 pod cardamom
2 cloves
2-3 peppercorns
1 bay leaf
2-3 garlic flakes, crushed
1/2 tsp. each mustard and cumin seeds
1 tsp. red chilli powder
1/2 tsp. sugar
2-3 pinches asafoetida powder
salt to taste
2 tbsp. oil
1/2 tsp. ghee
2 1/2 cup hot water
Method
- Roast all whole spices in 2-3 drops of oil, on a skillet or pan, on low flame.
- When aroma is exuded, take off fire, cool, grind to a smooth powder, keep aside.
- Heat pressure cooker or a pressure pan, without lid.
- Add oil, seeds, allow to splutter, add asafoetida.
- Add onion, chopped tomato, stir for a minute.
- Add all chopped vegetables, except spring onions and coriander.
- Add ground spices, chilli powder, salt, sugar, garlic, stir gently.
- Add drained rice, stir gently, add hot water, tomato puree.
- Bring to a boil, add ghee, put lid and whistle on cooker.
- Allow 2 whistles, take off fire.
- Allow all steam to go down in cooker, open gently.
- Garnish with chopped coriander and spring onions.
- Serve piping hot.
Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day
Tomatoes Dishes Index
