- Yield: 4 Servings
- 8 oz (250 g) basmati or raw rice
- 4 tomatoes, chopped
- 17 fl oz (500 ml) water
- salt to taste
Ingredients for ground paste
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp ginger, grated
- 1 tsp fennel seeds
- 2 cinnamon sticks, crushed
- 1 cardamom pod, crushed, discard husks
- 2 cloves
- 1 small bunch of coriander, finely chopped
- 1 small bunch of mint, finely chopped
- 6 Tbs oil
- 4 bay leaves
- 4 marathi moogu (optional)
How to Make It
- Wash the rice and set aside.
- Grind the ten ingredients for the paste until smooth. Set aside.
- Prepare the tempering by heating the oil over a low heat in a heavy-bottomed pot or pressure cooker. Add the bay leaves and marathi moggu and fry for a few seconds.
- Add half of the ground paste and fry for a few seconds. Add the tomatoes, salt and remaining ground paste and fry for 5 minutes.
- Add the water, and when it starts to boil add the basmati or raw rice. Mix well, reduce the heat and cover with the lid. Cook for 15·20 minutes in a heavy-bottomed pot or 5·7 minutes in a pressure cooker.
- When it is cooked, transfer to a serving bowl. Serve hot with tomato or cucumber raita.