Ginger rice recipe

INGREDIENTS:

1. Rice - 1 cup
2. Chopped onion - 1
3. Tomato - 1
4. Bay leaf - 1
5. Cinnamon stick - 1 inch
6. Clove - 1
7. Cardamom - 1
8. Chopped Coriander leaf - little
9. Chopped Mint leaf - little
10. Curry leaf - little
11. Oil - as needed (2 small ladle)
12. Salt - as needed
13. ------------------------
14. -- Grind to paste --
15. -------------------------
16. Ginger - 1 piece
17. Dry chili - 3
18. Garlic - 5 clove
19. Fennel seeds - 1/4 teaspoon (tsp.)
20. Cashew nuts - 5

PREPARATION:

1. Grind ginger, dry chili, garlic, fennel seeds, cashew nuts to a fine thick paste by adding little water a possible.
2. Puree the tomato in mixer.
3. In a pressure heat oil. Now add bay leaf, cinnamon stick, clove, cardamom and sauté.
4. Now add curry leaves, coriander leaves, mint leaves and sauté.
5. Now add the chopped onion and sauté until they become translucent.
6. Now add the tomato and sauté until the oil starts to separate.
7. Now add the ground ginger paste and sauté the raw smell is gone. Now add the rice and mix well.
8. Now add 2 cups of water, salt and pressure cook the rice and serve. NOTE: usually take 3 to 4 whistle.

NOTES:

1. Goes well with fry, applam, yogurt pacadhi.