Ingredients:

• Basmati Rice – 1 cup
• Onion – 1 large (sliced)
• Tomato puree – 2 cups
• Ginger- Garlic paste – 1 tbsp
• Chilli powder – 3/4 tsp
• Spices – 2 each (cinnamon, clove, cardamom)
• Green chilli – 2 (slit)
• Oil – 3 tbsp
• Ghee – 2 tbsp
• Coriander leaves – 2 tbsp (chopped)
• Salt to taste

Method:

1. First soak rice in water for 1/2 an hr.
2. In a heavy bottom kadai, heat oil.
3. Add crushed spice and saute onion till golden brown.
4. Then add green chillies and ginger-garlic paste. Saute for few secs.
5. Then add chilly powder and stir once and add drained rice to it and saute for 2-3 mins.
6. Then pour the tomato puree and salt.
7. Close with a lid and cook it in medium heat.
8. When it is 3/4 done, pour ghee over the rice and put it in dum for 10-15 mins.
9. Allow it to cool naturally.
10. Garnish with coriander leaves.
11. Serve hot with raitha, pickle and pappadams.

Recipe courtesy of Rajam Partheeban