Basmati rice - 2 cups
Onion - 1 medium sized finely chopped
Tomato - 5 or 6 medium sized ones
Garam masala - 1 teaspoon
Coriander powder - 1teaspoon
Jeera/Cumin powder - 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green chillies - 2
Ghee / Oil - 3 teaspoons
Cumin /Fennel seeds - 1 teaspoons
5 or 6 cashews
Salt to taste
Puree the tomatoes in a mixie..
Add oil or ghee in a pressure cooker and roast the cashews until golden brown..
Then add the cumin seeds..Once they splutter add the onions and saute till they turn translucent..
Now add the tomato puree and cook for a minute..
Instead of pureeing the tomato you can also add finely chopped tomatoes..
But you will have to reduce the amount of water as the tomatoes give off some water..
Add the garam masala, coriander, cumin, turmeric and chilli powder..Also add salt..
Cook for a minute and add the required amount of water...
For two cups basmati rice add four cups water..I added 3 1/2 cups water and 1/2 cup milk..
This gives more richness to the rice..Close the pressure cooker and cook until three whistles..
Garnish with one teaspoon ghee and coriander leaves..
Serve with raita of your choice..
This is my entry to LiveSTRONG With A Taste Of Yellow - 2008 hosted by Barbara..
This goes off to Srivalli's Rice mela