Rice - 2 cups
Toamtoes - 8
fresh coconut - 1 cup
Garam masala powder - 2 table spoons
(If ready made Garam masala powder is not available then add 4cloves, 2 Cardamoms, 4 peppers, 1 spoon shajeera,small piece of cinaminnon stick, Biryani leaf when oil is heated).
Salt - according to taste
Chilli powder - 1 teaspoon
Jeera - 1 table spoon
Garlic - 7 flakes
Ginger - 1
Green chillies- 3
Oil/Ghee - 4 table spoons
Heat oil in a pan add Jeera and saute for three minutes in a low flame, add ginger, garlic paste, saute till it turns brownish. (If you are using whole garam masala instead of jeera add shajeera, cloves, cardamom, peppers,cinaminon to oil directly with out grinding).
Add fresh grated coconut, saute for 5 minutes in a low flame till it turns light brown.
Boil tomatoes and peel off its skin to make tomato purie, add this tomato purie into vessel( for 2 cups of rice you need to add 4-4 1/2 cups of tomato purie), cook for five minutes .
Add rice into the vessel, close with a lid, allow to cook it in a low fame and off the stove when rice is completely cooked.
Garnish with fresh coriander leaves and serve it with ghee.
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