Ingredients
Prep and Cooking: 30 minutes
Serves 4-5 persons
1-cup basmati rice
8-10 curry leaves
8 cloves
1 cinnamon stick
2 cardamoms
1 large onion, finely sliced
4 large Blush tomatoes
1x 400ml crushed tomatoes
3 green chillis, slit lengthwise
1 tsp. ginger powder
1 tsp. garlic powder
½ tbsp. finely chopped coriander leaves
Salt to taste
1 tbsp. oil
2 cups water
Method
Heat oil in a saucepan, add the curry leaves, sliced onions, green chillis, cloves, cinnamon and cardamoms and stir-fry for 5 minutes. Add ginger and garlic paste and sauté for 2-3 minutes.
Add chopped tomatoes and coriander leaves to the sautéed onions and combine. Add salt to taste and combine well. Cook for 6-7 minutes.
Reduce heat; add the raw rice, combine, and sauté for 3 minutes. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done.
Serve hot with and spoon of yogurt on top.
