20151217_164620

INGREDIENTS

2 cups rice ( long or short grains) – wash n drain
1 medium red onion – thinly sliced
5-6 ripe tomatoes – chopped
2 tbsp tomato paste ( op)
1/2 cup thick coconut milk
2 tsp garlic paste
1/2 tsp red chilli pd
2 dry red chillies – torn
1 tsp cumin seeds
2 cloves
1″cinnamon
1/2 cup frozen green peas
7-8 cashew nuts
chopped coriander leaves
salt to taste
1 tsp ghee
oil

METHOD:

Heat oil in a thick bottomed pan. Add dry red chillies, cumin seeds, cinnamon sticks and cloves and let them sizzle on low heat, for half a min.
Add garlic paste n when it gets aromatic add onions and a pinch of salt and fry till it start to brown
Add chopped tomatoes and cook to oil base.
Add red chilli pd fry till u get a rich red colour
Add rice and stir for about 2 mins.Add tomato paste n stir again.
Pour in 3 1/2 cups of water and add salt and add 1/2 cup of thick coconut milk.
Bring it to a boil, stirring often.
Once it starts boiling, reduce heat to medium and cook for another 5 mins.
Stir gently again and reduce heat to sim, and close lid and cook till done.
Remove from heat.

Heat ghee in a small fry pan and add cashew nuts and fry till golden in colour.
Pour this over cooked rice.
Garnish with coriander leaves.
Serve hot with raita and papad/