
Ingredients:
• 2 bunches – Methi leaves
• 1 pod – Garlic
• 1 piece – Ginger
• 1 bunch – Coriander leaves
• 6 – Green chillies
• 4 – Cardamoms
• 2-3 – Cloves
• Cinnamon pieces
• 3 – Onions
• 3 – Tomatoes
• 2 cups – Rice
• Salt
Method:
- Grind the garlic, ginger, coriander leaves, green chillies, cardamom, cloves, cinnamon and one of the three onions to a smooth paste. Keep it aside.
- Heat oil in a vessel. Then fry the two chopped onions. When they turn brownish, add the ground paste and fry well till the oil separates.
- Add the chopped tomatoes and fry for some more time.
- Now add the methi leaves and some water ,and cook till the mixture is pulpy.
- Next add four cups of water and then the two cups of rice (the water should be double the quantity of rice) and add salt.
- Bring to a boil and then cook on a low flame.
- Add a knob of butter when the rice is cooking.
- Cook on low flame until done.
Recipe courtesy of Sonia Cholpady