Ingredients:

• Bay Leaves – 2
• Cloves- 2/3
• Elaichi-2
• Cinnamon (pattai) – small piece
• Ginger-Garlic Paste – 2 tbsps
• Tomatoes – 3-4
• Green chillies – 10-15
• Rice(Basmati) – 1 cup
• Fresh Coriander Leaves,finely chopped-A small bunch
• Chilli Powder – 1/2 tsp

Method:

1. Heat ghee and 3-4 tbsps of oil in a kadai.
2. Season with bay leaves, elaichi, cinnamon, and cloves.
3. Add the ginger-garlic paste and fry till the raw flavor goes off.
4. Add the slit green chillies and then the diced tomatoes.
5. Once the tomatoes turn mushy, then add salt to taste and chilli powder.
6. Now, add half the coriander leaves and enough water to cook the rice.
7. Add the rice once the water starts boiling.
8. Cook on a low flame adding a little of the coriander leaves each time you stir the rice.
9. Once it is more than 3/4th cooked, then pressure cook the rice with two whistles.
10. Now add the rest of the cut coriander and garnish.
11. Serve with onion raitha.

Recipe courtesy of Sudha Thiagaraj