Contributor: C, Gowri.

INGREDIENTS

1. 2 Cups of rice
2. 4 cups of water
3. Salt for taste

SEASONING

1. 2 Tbsp oil
2. 2 Tbsp ghee
3. 1 onion chopped
4. 2 Tsp of ginger garlic paste
5. 2 Tsp of any biryani masala powder
6. ½ Bunch of mint leaves
7. 6 to 8 Green chilies
8. 3 to 4 Cloves
9. 1 Inch of cinnamon stick
10. 2 Tsp of Shahjeera (cumin seeds)
11. 6 tomatoes Pureed

Method:

1. Soak rice for 30 minutes, boil the tomatoes in the microwave for 1 to 3 minutes and peeled the skin out and cook again for 2 minutes until it become paste.
2. Heat the pan with oil and ghee add shajeera, cinnamon, cloves, onions, ginger garlic paste, mint leaves, green chilies then add tomato puree and salt and rice fry for some time add water and cook until it’s done.
3. Serve hot with raitha.