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Rice – 1cup (soaked for 20 minutes)
Water – 2 cup
Whole spices – 1 Bay leaf, 2 cloves,1 black cardamon
Onion – 1 medium sized (chopped)
Tomatoes – 5 medium sized
Ginger – 1 inch piece
Green chillies – 3
Curry leaves – 7 (chopped)
Ghee for cooking – 1tbsp
Mustard seeds – 1 tsp
Pavbhaji masala – 1 Tbsp
Black pepper powder – 1 tsp
Red chillies powder (optional) – 1tsp
Kashmiri red chilli powder – 1 tsp
Turmeric powder – 1tsp
Tomato ketchup – 1tbsp
Salt to taste
Pressure cook the rice with given quantity of water and whole spices.Bring first whistle in high flame and then reduce the flame to low and cook for 4-5 minutes in low flame.
Make the tomatoes’s puree with ginger & green chillies.
Now put a pan on stove and once it gets heated add ghee to it.
Add mustard seeds and curry leaves to it.Saute for few seconds.
Add chopped onions and saute for few minutes in low flame.
Now add tomato puree and saute.
Add spices ( turmeric powder, pavbhaji masala,salt, red chilli ppwder,kashmiri red chilli powder,black pepper). Saute for few minutes in low flame or until oil separates from spices.
Add ketchup and saute for 1 minute.
Add boiled rice and mix it gently.
Cover with lid and stew for 2 minutes in low flame.
Dish is ready to serve😊