Time to cook
A flavorful rice dish cooked with tomatoes, aromatic spices, and herbs. A tasty combination of tangy and savory flavors that will satisfy your taste buds.
Sona Masuri Rice
Fresh Shredded Coconut
Red Chilli Pepper
Red Chilli Powder
Pure Cow Ghee
1 star anise
Raw Green Peas
Rinse the rice well under running water until the water runs clear. Drain the rinsed rice completely.
Chop the tomatoes, onions, mint leaves, and coriander leaves. Set them aside.
In a grinder jar, add fresh coconut, red chili pepper, fennel seeds (saunf), ginger, garlic cloves, green cardamoms, and red chili powder. Pour water and grind these ingredients to a smooth paste.
Heat ghee or oil in a pressure cooker or a pot.
Lower the heat and add all the whole spices – star anise, green cardamoms, cinnamon, cloves, cumin seeds (jeera), and bay leaf.
When the spices begin to crackle, add the chopped onions. Sauté until the onions become transparent and the raw smell disappears.
Add the chopped tomatoes and sprinkle some salt. Sauté until the tomatoes break down and become soft.
Add garam masala, coriander powder, and the prepared coconut paste. Sauté this mixture until it becomes aromatic, and you see oil beginning to ooze out from it. This usually takes about 5 to 6 minutes.
Add raw green peas, mint leaves, and coriander leaves. Sauté for an additional 3 to 4 minutes.
Pour water into the mixture and mix well. Taste and adjust the salt. The water should be slightly salty.
Add the drained rice to the mixture and mix well to coat the rice with the spices and masala.
Cover the pressure cooker with a lid and cook until you hear 2 whistles. Allow the cooker to release pressure naturally before opening the lid.
Once the pressure drops, open the lid of the cooker, mix the rice well and serve.