1 cup basmati rice, 200 grams, soaked for 20-25 minutes, then drained
2 tablespoons oil, I use avocado oil
1 bay leaf
3-4 green cardamom
3 cloves
1 inch cinnamon stick
3/4 teaspoon mustard seeds
1 teaspoon chana dal, soaked for 10 mins
6-7 cashews, broken, optional
1 medium red onion, chopped, 95 grams
1 green chili, chopped
6-7 curry leaves
1.5 teaspoon ginger garlic paste
4 medium tomatoes, chopped, 500 grams
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon coriander powder
1/4 teaspoon ground black pepper
1/4 teaspoon red chili powder
1.5 to 1.75 cups water, 12 oz-14 oz
cilantro, to garnish
Instructions
1.Rinse the rice (I have used basmati rice) until water turns clear. Soak it in 2 cups of water for 20 to 25 minutes. Then drain the water from the rice using a colander. Set aside. Also soak the chana dal for 10 minutes and then drain the water and set aside.
2.Heat oil in a pressure cooker on medium heat. Once the oil is hot, add the bay leaf, green cardamom, cloves and cinnamon stick. Also add the mustard seeds.Wait until the mustard seeds pop and you get nice aroma of the spices.
3.Then add the chana dal and cashew to the pot. Cook for a minute until the cashews and dal start changing color.
