1.

Basmati Rice - 1 Cup

2. Ginger-Garlic Paste - 1 tsp

3. Green Chilly - 1 (or) Adjust to your taste

4. Onion - 2 (Thinly Chopped)

5. Brinji Leaf or Bay Leaf - 2

6. Salt - Needed Qty

7. Ghee - 2 tsp

8. Oil - 1/2 tbs

9. Cashewnuts - A Few (Fry in a tsp of ghee & keep aside)

10. Water - 1 1/4 Cups (or) Adjust according to your rice.

Procedure :

1. Wash rice and drain water. In a pan, add a little ghee and fry rice till it changes to light golden brown.

2. Meanwhile, in a small mixer jar add ginger-garlic paste, green chilly and a few pieces of chopped
onion. Grind to a fine paste. Keep aside.

3. Now, in a pressure cooker take oil. Add Brinji leaves, fry for few seconds.

4. Add onion and saute well.

5. When onion turns transparent add ginger-garlic & chilly mixture.Keep sauting till the raw smell of
ginger-garlic paste is gone.

6. Add water and salt. Allow the contents to boil well.

7. Medium the flame, add rice while stirring continously.

8. Close the pressure cooker and put on the cooker weight.

9. Turn the flame to high and allow only one whistle.

10. Wait till steam releases. Then garnish with coriander and cashew.

11. Serve hot with any Veg Kurma or Gravy and Raita

Time Taken for Preparation : 30 Minutes

Serves : 2

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