Pudina rice

Ingredients:

Raw rice - 3 cups
Onion - 2 big
Tomato - 2 big
Green chilies - 6 to 8
Garlic - 5 flakes
Ginger - 1-inch piece
Salt to taste
Turmeric powder - ½ teaspoon.
Coriander powder - 1 table spoon
Cashew nuts - 6
Coriander leaves - 1 bunch
Pudina leaves - 2 bunch
Grated coconut - 1 cup
Refined oil - 50 grams
Cinnamon - 1 stick
Cloves - 3
Cardamom - 3

Preparation:

• Grind 1 onion, green chilies, ginger, and garlic to make the smooth paste.
• Chop the remaining onion and tomato to slices. Mince the pudina leaves.
• Extract milk from the coconut by grinding. Heat the oil in pressure cooker, add cinnamon, cardamom and cloves.
• Fry them for 15 seconds. Now add the onions and fry it.
• Once the onions turn brown, add the pudina leaves and fry till the flavor comes.
• Add tomato and fry for a minute.
• Add the coriander powder, turmeric powder and the paste you made.
• Fry for 5 minutes. Pour 6 cups of water and the coconut milk. Once the water starts boiling, add rice and salt.
• Leave the cooker on for five minutes in medium flame.
• Garnish the cooked dish with coriander leaves and fried cashewnuts.
• Serve the hot dish with raitha