Ingredients:
• 3 cups – long grain Rice
• 2 cup – Tomato puree
• 4 onions, finely chopped
• 4 green chillies, slit
• 2 tsp – ginger-garlic paste
• 2 bunches – fresh Spring onion bunch, chopped fine
• 2 tbsp – coriander, finely chopped
• 1 tsp – clove-cinnamon powder
• 1/2 tsp – Garam Masala
• 2 tsp – Red Chilli powder
• 2 tsp – Sugar
• 2 tsp – Tomato sauce
• salt to taste
• 4 tbsp – Butter or oil
Method:
- Heat oil in a large saucepan.
- Add ginger and garlic paste.
- Add chopped onions, green chilli and stir-fry till light pink.
- Add all dry masalas, sugar, salt and stir.
- When the oil separates, add the washed rice.
- Add tomato puree, sauce and bring to a boil.
- Add water and stir gently.
- Bring to a boil, taste liquid to check salt, etc.
- Cover and simmer on low till almost cooked.
- Stir occasionally in between by adding more water if required.
- When about done, add spring onions, coriander.
- Stir gently and allow all water to evaporate.
- Serve hot.
Recipe courtesy of Sify Bawarchi