Ingredients (use vegan versions):
- 1 cup Rice
- 1 1/2 cup Water
- 1 cup Vegetables
- 1/2″ Cinnamon stick
- 2 Cloves
- 2 Cardamom
- 1 1/4 teaspoon Salt
- 1/8 teaspoon Turmeric powder
- 1 teaspoon Dhania powder
- 2 Chilies or 1/4 teaspoon powder
- 1/2 can or 1 lb. (16 oz) Tomatoes
- 1/2 cup Coconut
- 1 bunch Coriander leaves
- 4 cloves Garlic
- 1/2″ piece ginger (made into a paste)
- 2 tblsp Butter
- 1 Onion cut lengthwise
Directions:
Wash the rice and drain the water. Extract one cup of water from
tomatoes. Pour the butter into a vessel and heat. Add cinnamon,
cardamom and cloves. Add onions and chilies and fry until onions turn
golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup
water. Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables. Reduce to low heat and let
the rice cook.
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