Prep Time: 15 min
Soaking Time: 20 min
Blanching Time: 20 min
Cooking Time: 20 min
Serves: 2 to 3
- Raw rice (Sona masoori) - 1 cup
- Tomatoes - 5 medium sized
- Onions (peeled, washed & finely chopped) - 2 medium sized
- Garlic pods (finely chopped) - 10 to 12
- Thick tamarind extract - 1/4 to 1/2 cup
- Water (to pressure cook rice) - 2 1/4 cups
- Water (to cook tomato puree) - 1/2 cup
- Salt - to taste
- Vegetable oil - 1 tbsp
- Ghee - 1 tbsp
- Cinnamon - 1 inch stick
- Cloves - 3
- Bay leaf - 2
- Mustard seeds - 1 tsp
- Split urad dhal - 2 tsp
- Bengal gram dhal - 2 tsp
- Raw peanuts - 2 tbsp
- Curry leaves - few
- Red chilly powder - 2 tsp
- Kashmiri red chilly powder - 2 tsp
- Cumin powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1 tsp
- Cilantro (finely chopped) - 3 tbsp
- Soak raw rice in water for about 20 min; drain water.
- Wash rice well in water for about 5 to 6 times & drain water.
- Add two and a quarter cups of water & pressure cook rice for about 3 to 5 whistles.
- Give a standing time to the pressure cooker before opening the lid.
- Spread rice in a wide plate & allow to cool.
- Boil two cups of water in a vessel.
- Add the tomatoes & allow to boil for about 20 min.
- Transfer blanched tomatoes on to a plate; allow to cool; peel off skin.
- Blend peeled tomatoes in a blender/mixie to a fine puree; set aside.
- Heat oil, ghee in a kadai on medium flame.
- Add cinnamon stick, cloves & bay leaf; saute for a min.
- Add mustard seeds & let it splutter.
- Add the other seasoning ingredients & saute for a min or two.
- Now add the finely chopped onion, salt & garlic pods; saute in high flame for about 3 to 5 min until light golden brown.
- Add the tomato puree, half cup water, tamarind extract; close with lid & cook for about 7 min in medium flame.
- Add the spice powders,mix well & cook again for 3 min.
- Now add the cooled rice & combine well.
- Adjust salt, hot & sour taste as per desired.
- Close with lid & cook in low flame for about 3 min.
- Garnish with finely chopped cilantro.
- Serve hot with pappad and any raita of your choice.
- In case of using a rice cooker use 3 cups of water for 1 cup of soaked & drained raw rice.