Ingredients:

• 1 cup – long grain rice, washed and soaked for about 30 mins
• 3-4 – medium sized tomatoes, finely chopped
• 1 – small onion, chopped lengthwise
• 1/2 tsp – ginger-garlic paste
• 1/2 tsp – coriander powder
• 1/2 tsp – clove-cinnamon powder
• 1/2 tsp – Garam Masala
• 1/2 tsp – Sugar
• 1 – Bay Leaf
• 1/2 tsp – paprika/chilli powder
• 1 tsp – Turmeric powder
• 1/2 tsp – Jeera
• 2-3 tsp – ghee/oil
• 1-2 tsp – Lemon juice
• Salt, to taste

Method:

1. Heat oil in a heavy bottom pan and add jeera seeds. Add the chopped onions after the jeera seeds splutter and fry till they turn golden brown.
2. Add the chopped tomatoes and cook for about 4-5 mins or until they turn mushy.
3. Add the ginger-garlic paste, all the remaining dry masalas and saute for a minute.
4. Add about 1.5 cups of water and bring to boil.
5. Add the rice and cook until done.
6. Turn off the stove. Pour lemon juice and mix well.
7. Serve hot with any raitha or chutney of your choice.