Ingredients:200 gm rice
1 onion
3 tomatoes
Coriander leaves
Salt
For seasoning:
Curry leaves
1 Tbsp urad daal
Asafetida
4-5 cloves
Cinnamon
Cumin seeds(jeera)
garlic paste 1 tsp
Oil
Mustard seeds
For masala Powder:
1 Tbsp Coriander seeds
½ Tbsp Channa daal
1/2 Tbsp Urad daal
1/2 tsp Fenugreek seeds
2-3 dry red chillies
1 inch cinnamon piece
Steps:
Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.
Dry roast the ingredients for masala and grind it to a fine powder.
Chop the onion and tomatoes into small pieces and keep aside.
Heat oil in a pan fry jeera, mustard, curry leaves.
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown.
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.
Add the masala powder salt, chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.
Garnish with coriander leaves. Serve Hot with Raita.
