Ingredients:

• 1.5 cups – Long grain Rice
• 1 cup – Tomato puree
• 2 – Onions, chopped
• 2 – Green chillies (Slit)
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 1 bunch – Spring onion, chopped finely
• 1 tbsp – Coriander, finely chopped
• 1/2 tsp – Clove-cinnamon powder
• 1/4 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 1 tsp – Sugar
• 1 tsp – Tomato sauce
• Salt to taste
• 2 tbsp – Butter or oil

Method:

1. Wash and soak rice for 30 mins.
2. Heat oil in a large saucepan.
3. Add ginger, garlic pastes. Stir.
4. Add chopped onions, green chilli and stir fry till light pink.
5. Add all dry masalas, sugar, salt and stir.
6. When the oil separates, add rice.
7. Stir. Add tomato puree and sauce and bring to a boil.
8. Add 1.5 cups water and stir gently.
9. Bring to a boil, check salt.
10. Cover and simmer on low till almost cooked.
11. Stir occasionally in between, adding more water if required.
12. When about done, add spring onions and coriander.
13. Stir gently and allow all water to evaporate.
14. Serve hot.

Recipe courtesy of Sify Bawarchi