Ghee + Oil - 4 tbsp.
Cinnamon – 1
Clove -4
Cardamom – 2
Bay Leaf - 1
Fennel seeds - 1/2 tsp
Peppercorn - 1 tsp
Onion - 1, sliced
Green Chilli - 2, slit
Ginger Garlic Paste - 1 tsp
Tomato – 3, pureed
Turmeric - 1 tsp
Chilli Powder - 1 tsp
Salt
Rice (Basmati / Sona Masoori) - 2 cup, washed and soaked for 30 min
Coconut Milk - 2 cup
Lemon Juice
Cilantro
Heat Ghee and Oil in a pressure cooker.
Temper whole Garam Masala, Fennel seeds and Peppercorn.
Add Onion and Green Chilli; sauté until translucent.
Add Ginger Garlic paste and cook until the raw smell goes away.
Add the Tomato puree along with Turmeric powder, cook closed until Oil starts oozing out from the Masala.
Season the mixture with Chilli Powder and required Salt.
Add Rice and fry for 5 min; until Oil coats all kernels of the Rice.
Add Coconut Milk along with 2 cups Water and required Salt.
Close the lid and cook for 1 whistle and then simmer for another 5 min.
Garnish with Lemon Juice and Cilantro.
Serve warm with Raita.
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