Ingredients
Scale
Masala Paste
- 3/4 inch ginger
- 5 cloves garlic
- 1/2 inch cinnamon
- 3 cloves
- 3 dried red chillies
- 5 cashews
- 1/2 tablespoon fennel seeds (sombu)
Other Ingredients
- 3 tablespoon sunflower oil
- 2 Maratti Moggu (kapok buds)
- 2 cardamom
- 1 bay leaf
- 1 onion, sliced
- 1 tomato, chopped
- 2 cups diced veggies
- 1 tablespoon lime juice
- 1 heaped tablespoon yogurt
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 cup chopped mint leaves
- 1/2 cup coriander leaves
- 1.5 cup water
- 1 cup seeraga samba rice or basmati rice
Instructions
- Before starting to cook, soak the basmati rice in water.
- First lets make a paste. Grind the ingredients listed under “masala paste” with half a cup of water to a smooth paste. Set aside.
- Heat oil in a pan. I have used 3 tablespoon of oil today. Add in the maratti moggu and cardamom. Add in the bay leaf and sliced onions and fry till the onions are starting to brown.
- Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.
- Add in the vegetables. Saute the veggies for a minute. Add in the ground masala paste and saute the mixture for five minutes on a medium flame.
- Add in the lime juice, yogurt and turmeric.
- Add in the salt. Saute the mixture well for a couple of minutes.
- Add in half a cup each of chopped mint leaves and coriander leaves. Saute for a minute. Add in the water. Let it come to a boil. Add in the drained basmati rice to the pressure cooker. Mix well once. Cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
- Serve hot.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Tamilnadu