Ingredients:

• 1 cup – ordinary short grain Rice (any), washed and soaked for 30 minutes
• 2 Tomatoes – grated or pureed
• 1 Onion – sliced thinly
• 1 stalk – Curry leaves
• 1 tsp – Mint leaves, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1 flake – garlic, grated
• 3 – dried red chillies, coarsely crushed
• 1 – Bay Leaf
• 1-inch piece – Cinnamon
• 2 – Cloves
• 1/ tsp – Sugar (more if Tomatoes are sour)
• salt to taste

Method:

1. Heat a small-sized pressure cooker. Add whole spices, roast lightly on low.
2. Add sliced onions, curry leaves and stir cook for a minute.
3. Add tomato puree, garlic, mint leaves and salt.
4. When puree starts to sizzle, add 3 cups hot water.
5. Bring to a boil. Add rice and sugar and allow it to resume boiling.
6. Close cooker lid, allow 2 whistles, reduce flame to minimum.
7. Remove from fire after 2 mins.
8. Allow steam to settle down, open lid and transfer to serving dish.
9. Garnish with chopped coriander, serve hot.

Recipe courtesy of Saroj Kering