Tomato Coconut Rice

Ingredients :

1 1/2 cups raw rice

10-12 curry leaves

1 clove

1 cardamom

1″ cinnamon stick

1 star anise

1 large onion, finely sliced

3 ripe tomatoes, finely chopped

1/2 tbsp finely chopped coriander leaves

salt to taste

1 tbsp oil + 1/2 tbsp ghee

Make a paste:

1/2 tbsp coriander seeds, dry roast

1/2 tsp cumin seeds, dry roast

1 tsp saunf, dry roast

4-5 tbsps grated fresh coconut

1″ ginger

5 garlic flakes

3 cloves

1″ cinnamon stick

1 cardamom

1 tbsp chopped coriander leaves

6-7 mint/pudina leaves

1-2 green chillis (adjust)

2 shallots or a small onion

Preparation Method :

1 Heat oil+ghee in a vessel, add bay leaf, clove, cardamom, star anise and cinnamon and saute for few secs. Add the sliced onions and saute for 4-5 mts. Add the chopped tomatoes and saute for 4 mts.

2 Add the ground paste and fry for 8-10 mts, low flame. Add salt to taste and combine well. Add rice and combine well and saute for a mt.

3 Add 2 3/4 cups of water and bring to a boil. Reduce flame, place lid and cook till rice is done. Garnish with coriander leaves.

4 Serve hot with any curry of your choice or with just pickle and yogurt.