Stir Curry

Ingredients

1. Rice (Sona masoori or basmati) - 1 Cup
2. Tomatoes - 3 Nos.
3. Onions - 1- 2 Nos.
4. Green chillies - 1 or 2 Nos. (optional)
5. Butter or Oil– 2- 3 Tbsp.
6. Fennel seeds - 1 tsp.
7. Cinnamon stick – 2
8. Cardamom – 2
9. Cloves – 4 -5
10. Bay leaf
11. Ginger - 1 or 2 Inches
12. Garlic - 2 to 3
13. Salt - 1 tsp.
14. Turmeric powder - 1/2 tsp.
15. Kashmiri chilli powder – 1 tsp.
16. Garam masala powder - 1/2 tsp.
17. Water - 2 cups
18. Cilantro for garnishing.

Instructions 

Note: Please refer to video with the below instructions.

1. Wash the rice 3 - 4 times thoroughly.
2. Wash the tomatoes and chop them into small pieces and keep it ready.
3. Finely chop the onions.
4. Finely chop/shred the garlic.
5. Shred the ginger, slit the green chillies into pieces.
6. Heat the pressure cooker, add butter or oil.
7. Add fennel seeds, cloves, cardamom and cinnamon sticks.
8. Add slit green chillies, shredded ginger, chopped garlic and mix.
9. Add chopped onions and mix.
10. Cook till it changes color.
11. Add chopped tomatoes and mix.
12. Add turmeric powder, salt, and mix.
13. Add Kashmiri chilli powder. (Kashmiri chilli powder is less spicy)
14. Add washed rice and mix.
15. Add 2 cups of water.
16. Add bay leaf, and garam masala powder and mix.
17. Close the lid and allow it to cook until 2 whistles.
18. Wait until the pressure is totally released. Then open the pressure cooker lid.
19. Tomato rice is now ready and can be served with raitha, papad or chips.

Note: If you prefer more spiciness, you can add an additional 1/2 tsp of red chilli powder.