tomato coconut rice

Ingredients:

• 2 cups raw rice
• 10-12 curry leaves
• 1 clove
• 1 cardamom
• 1″ cinnamon stic
• 1 star anise
• 1 large onion, finely sliced
• 3 ripe tomatoes, finely chopped
• 1/2 tbsp finely chopped coriander leaves
• Salt to taste
• 1 tbsp oil 
• 1/2 tbsp ghee

Make a paste: 

• 1/2 tbsp coriander seeds, dry roast
• 1/2 tsp cumin seeds, dry roast
• 1 tsp saunf, dry roas
• t4-5 tbsps grated fresh coconut
• 1″ ginger
• 5 garlic flakes
• 3 cloves
• 1″ cinnamon stick
• 1 cardamom
• 1 tbsp chopped coriander leaves
• 6-7 mint/pudina leaves
• 1-2 green chillis (adjust)
• 2 shallots or a small onion

Recipe:

1. Heat oil/ghee in a vessel.
2. Add bay leaf, clove, cardamom, star anise and cinnamon and saute for few secs.
3. Add the sliced onions and saute for 4-5 mts.
4. Add the chopped tomatoes and saute for 4 mts. 
5. Add the ground paste and fry for 8-10 mts, low flame. 
6. Add salt to taste and combine well.
7. Add rice and combine well and saute for a mt.
8.  Add 2 3/4 cups of water and bring to a boil. 
9. Reduce flame, place lid and cook till rice is done. 
10. Garnish with coriander leaves.
11.  Serve hot with any curry of your choice or with just pickle and yogurt.
12. And Enjoy the taste