Monday, December 17, 2012,1:39 AM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the ghee or butter in a heavy-based saucepan over a medium heat. Add the whole spices and fry for 30 seconds. Then add the garlic, ginger and onion and fry until light brown.
  • Drain the rice and add to the saucepan with the ground spice. Mix and cook for 3-4 minutes over a low heat.
  • Put the chopped tomatoes in a food processor or blender with 3 cups of water and blitz together.
  • Add this mixture to the saucepan, stir and bring to the boil. Cover and simmer for 10 minutes or until the water has been absorbed into the rice.
  • In a small frying pan heat the remaining butter and add the remaining chopped vine tomatoes and a pinch of salt. Fry for 2-3 minutes then add this to the rice.
  • Cook, covered for about 10-12 minutes or until the rice is soft and fluffy. Mix in the fresh coriander.
  • Place the saucepan on a flat frying pan on top of the heat. Remove whole spices before serving.


  • 350 grams basmati rice, washed and soaked
  • 250 grams  tomatoes, peeled and chopped
  • 75 grams onion, finely chopped
  • 50 grams ghee or butter
  • ½ teaspoon chilli powder
  • 3-4 garlic cloves, crushed
  • 1 inch piece of ginger, grated
  • 3-5 vine tomatoes, peeled and finely chopped
  • 1 tablespoon finely chopped fresh coriander
  • Salt and freshly ground black pepper, to taste

Whole Spices

  • ½ teaspoon cumin seeds
  • 2-3 bay leaves
  • 3-4 cardamom pods, crushed

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