South Indian Pullao Rice

Serving Size : 1
Ingredients

for prepare South Indian Pullao Rice

:

Amount	Measure	Ingredient - Preparation Method
1	cup	rice - (preferably Basmati
rice south indian pullao rice
1/3	cup	tomato puree
1	large	onion
1	cup	vegetables - (preferably peas
and carrots south indian pullao rice
1/4	teaspoon	coriander powder - (to 1/2)
1/8	teaspoon	garlic powder - (to 1/4) or
1 1/2	cloves	garlic
1/8	teaspoon	ginger powder - (to 1/4) or
1	piece	ginger - (1/4 inch)
1/8	teaspoon	chile powder - (to 1/4) or
1		green chile - cut in small pieces
1		green cardamoms - (to 2)
1		clove
1	stick	cinnamon - (1/4 inch) or
1/8	teaspoon	cinnamon powder
1		bay leaf
1	teaspoon	salt
1	teaspoon	coriander leaves - if needed

Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chile, then add the chile. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chile powder (if green chile was not added before). Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add 1/4 cup of coconut flakes. Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander leaves in the end.

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