2 cups sonamasuri rice, soak for 30 minutes
Rinse the soaked rice and set aside.
2 tbsp coconut oil
1 tsp mustard seeds
10 fenugreek seeds
Heat oil in a pressure pan. add mustard seeds, allow to crackle.
Add fenugreek seeds and fry slightly, without burning them.
1 cup onion, chopped
1 sticks cinnamon
2 green cardamom
2 cloves
1 tsp fennel seeds
Add onion, cinnamon, cardamom, cloves, fennel seeds, sauté till onion becomes light brown.
1" ginger, grated
1 tbsp garlic, grated
2 green chilies, chopped
Add ginger, garlic, green chilies, sauté until raw aroma of ginger and garlic goes away.
1 tbsp mint leaves, chopped
1/4 cup cilantro leaves, chopped
Add mint leaves, cilantro leaves, sauté for a minute.
2 cups tomatoes, chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp ground black pepper
1 tsp coriander powder
2 tsp ground cumin
2 and 3/4 tsp salt
Turn the heat to low, add tomatoes and all the spices, mix well, sauté until tomatoes becomes soft.
Add soaked and drained rice, mix well.
4 cups water
Add water, mix well. Cook for 3 whistles in medium flame. Cook in instant pot for 12 minutes in rice setting.
Taste Note: Tastes AWESOME
Serves: 4
