This is a simple recipe which doesnot have many spices. It can also be prepared for breakfast. This recipe goes well with peanut chutney and onion raitha or just salted yoghurt well.
Preparation and cooking time : 20 Mins
Rice : 2 cups; soak for 20 mins
Water : 3 ¾ cups (If you don’t soak rice then you’ve to use 4 cups of water)
Tomatoes : 3; medium, thinly sliced
Oil : 3 tablespoons
Ghee : 1 table spoon (Optional)
Cardamom/Elachi : 4
Cloves : 4
Cinnamon stick : 1/2’”
Marathi moggu : 2
Ginger – garlic paste : 1 teaspoon
Bay leaves : 2
Cashew nuts : 12 (Optional)
Onion: 1; medium, finely sliced
Green chillis : 3-4; according to your taste
Coriander : Finely chopped for garnishing
1. Pour oil and ghee in a heavy bottom saucepan. Once hot, add bay leaves, marathi moggu, elachi, cloves, cinnamon stick, cashewnuts and sauté for a minute.
2. Add onions, slit green chillis and fry till onions become translucent. Add ginger garlic paste and stir for a minute.
3. Add tomatoes and stir till they are cooked 3/4th.
4. Add water, salt to taste and bring to boil. Add soaked rice and cover with the lid till rice is cooked.
5. If using pressure cooker, keep up to 3 whistles and take off heat. Garnish with chopped coriander and serve hot with peanut chutney or raitha.