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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a heavy bottomed vessel. | 2. Then add bay leaves, cardamoms, cloves and the piece of cinnamon. | 3. Mix well in the oil. | 4. Add ginger-garlic paste and continue to mix well. | 5. Allow it to fry till the smell of ginger and garlic leaves the oil. | 6. Add the slit green chillies and diced tomatoes. | 7. Mix well. | 8. Once the tomatoes turn mushy, add salt to taste and chilli powder. | 9. Then add half the corriander leaves and water to cook the rice. | 10. Increase heat and add rice only once the water starts boiling. | 11. Reduce heat now and cook on low flame, adding a little of the corriander leaves each time you stir the rice. | 12. Once the rice is more than three-fourth cooked, pressure cook the rice till you hear 2 whistles. | 13. Garnish with the remaining corriander leaves and serve immediately with onion raita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
water	2	cups		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
clove	2 -3			0.0	0.0	0.0	0.0
cardamom	2			12.44	2.7388	0.4304	0.268
cinnamon	1	piece		-	-	-	-
ginger garlic paste	2	tablespoons		-	-	-	-
tomato	3 -4			0.0	0.0	0.0	0.0
green chilies	10 -15			0.0	0.0	0.0	0.0
coriander leaf	1	bunch	chopped	-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
salt				-	-	-	-
cooking oil	3 -4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.