Basmati/long grain rice 1 cup
Tomatoes 3-4  medium sized(chop fine)
Onion 1 big (slice thin)
Garlic 7-8 flakes(slice into thin circles)
Red chilli powder 1 1/2  tsp
Garam masala powder 1/2 tsp
Turmeric 1/8 tsp
Bay leaf 1
cinnamon 1 inch piece
elachi 2 nos
cloves 2 nos
Fennel seeds 1/2 tsp
Oil/ghee 3 tblsp
Salt As needed
Coriander leaves for garnishing




  1. wash and soak  basmati rice for 10mins.
  2. Heat a tsp of oil and add the whole spices  and then the soaked rice,fry till moisture disappears in the rice.
  3. Cook rice with 1:2 ,rice: water ratio ,with half salt and cool down into separate grains.
  4. Heat the remaining oil/ghee and add the garlic first and after a min,add the onions and fry till transparent.
  5. Add the tomatoes and add salt and the powders-red chilli,garam masala and turmeric.
  6. Fry till tomatoes gets in to mushy gravy.
  7. Cook in medium flame till oil separates from the gravy(Don't fry too dry also).
  8. Now mix this gravy with the cooked rice along with chopped coriander leaves and give atleast some 10 min. standing time.
  9. Serve hot with raitha or korma...i made it for my son,so he had with home made  potato wedges...


  • You can add 2 slit green chillies for extra hotness..(add while frying onions)
  • You can add finely chopped carrots and green peas also...
              [RiceMela.gif]            This one goes to Srivalli's rice mela!

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