1 Heat oil+ghee in a vessel, add bay leaf, clove, cardamom, star anise and cinnamon and saute for few secs. Add the sliced onions and saute for 4-5 mts. Add the chopped tomatoes and saute for 4 mts. 2 Add the ground paste and fry for 8-10 mts, low flame. Add salt to taste and combine well. Add rice and combine well and saute for a mt. 3 Add 2 3/4 cups of water and bring to a boil. Reduce flame, place lid and cook till rice is done. Garnish with coriander leaves. 4 Serve hot with any curry of your choice or with just pickle and yogurt. Prep & Cooking: 45 mts Serves 4-5 persons . 10-12 curry leaves 1 clove 1 cardamom 1″ cinnamon stick 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 roast 4-5 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
