• Raw Rice - 2 cups
  • Tomato – 4 Nos
  • Onions - 2 Nos
  • Green Chillies - 2
  • Fresh Ginger – 1” piece
  • Garlic Flake – 4 Nos
  • Cinnamon stick – 1” piece
  • Cloves – 4 Nos
  • Cardamom whole – 2 Nos
  • Sombu (aniseeds) - ½ teaspoon
  • Bay leaf – few
  • Turmeric Powder – ½ teaspoon
  • Red chilli Powder - 1 teaspoon
  • Oil – 4 tablespoon
  • Salt – 2 teaspoon
  • Lemon Juice – 2 teaspoon
  • Coriander leaves – little for garnishing

Wash and soak rice in water for 15 to 20 minutes. Meantime, chop the onions, ginger and garlic. Slit the green chillies. Put the tomatos in a vessel and add enough water to cover the tomato. Bring to boil. When it starts boiling, close with a lid. Switch off the stove. Let it cool for sometime. Take out the tomato and remove the skin. Put it in a mixie and make tomato puree. Add enough water and make 4 cups of tomato puree.

In a pressure cooker, pour oil and when it is hot add cinnamon, cloves, cardamom, sombu and bay leaves. Fry slightly. Add chopped onion, ginger, garlic, green chillies and fry till the onion become transparent. Add turmeric, chilli powder and salt. Stir well. Drain out water from soaked rice completely and add the rice now. Fry gently till the rice is hot to touch. Add tomato puree and lemon juice. Stir gently. Pressure cook for two whistle.

When it is cool, open the cooker and garnish the rice with coriander leaves.

Note: You can also add fried cashew nuts or cooked green peas to the above.