A small piece of ginger
2 garlic cloves
2 onions (chopped)
1 tsp red chilli powder
4 cups Basmati rice
6 cups water
1 tsp salt
50 g butter / 2 tbsp Veg oil
1 cinnamon stick
3 cardomom pods
2 bay leaves
Boil water, add salt & keep aside.
Blend ginger & garlic.
Heat butter in a sauce pan. Add all the spices.
When the cloves pop, add chopped onions & fry till translucent.
Then add the chopped tomatoes & chilli powder.
When they become soft, add the ginger-garlic paste.
Fry for a few minutes.
Add Basmati rice & stir well.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid
Stir with a wooden spatule.
Garnish with coriander leaves
Serve hot with Raita & Chutney.