Ingredients 2 cups basmati rice 6-7 medium tomatoes 1 large onion thinly sliced 3 tablespoon oil 1 teaspoon mustard seeds 1 tablespoon split black gram (urad dal) 1 tablespoon Bengal gram (chana dal) 1 teaspoon cumin seeds 1 inch ginger finely chopped 2-3 cloves garlic finely chopped 1-2 green chili finely chopped 8-10 curry leaves Salt to taste 1 tablespoon coriander leaves (cilantro) 2 cups water
Ingredients Contd. FOR THE MASALA POWDER: 2 tablespoon coriander seeds 1 tablespoon cumin seeds ¼ cup coconut dry or desiccated 5-6 dry red chili or as per taste 1-2 pieces cinnamon 3-4 cardamom 6-8 cloves
Grind together the spices to make the masala powder (coriander seeds, cumin seeds, cinnamon, cloves, cardamom, dried chili, and dried coconut).
Heat oil and add mustard seeds. Once it splutters, add cumin seeds, urad dal, chana dal, curry leaves, ginger, and garlic. Saute for a few seconds
Add onion and saute until it turns translucent (3 minutes).
Add tomatoes, masala powder, and salt. Saute for 3 minutes.
Once the tomatoes turn soft and pulpy, add soaked and drained Basmati rice.
Add 2 cups of water. Mix well and secure IP lid. Pressure cook for 6 minutes.
Do a quick release of pressure. Open the lid and gently mix the rice. Top with cilantro and serve hot.