• rice: 2 cups
• jeera: 1 tsp
• Bay leaf: 1
• Cloves: 6
• Cinnamon stick: 1″
• Cardamoms: 2
• Onions: 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste: 1 1/2 tsps
• Mint: 12-15 leaves (Pudina)
• Kasoori methi: 1/2 tsp (dried fenugreek leaves)
• Red chili powder: 1 tsp
• Cumin Powder: pinch (roasted jeera powder)
• Tomato: 2 (large red tomatoes, finely chopped)
• Tomato: 1 (large red tomato, blanch, peel skin and puree)
• Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)
• Salt: to taste
• Oil: 1 tbsp
• Ghee: 1 tbs

Method

Heat ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry 30 secs. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts.

Add Red Chili Powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook for 8-9 mts on low to medium flame, or till oil separates.

Reduce heat, add the raw rice, mix, saute for a mt. Add 3 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Source – Internet

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