INGREDIENTS

1. 1 1/2cupsbasmati rice, washed,soaked in 3 cups of water for half an hour and then drained before using
2. 2mediumcarrots, washed,peeled and cut into 1 cm sized cubes
3. 2mediumtomatoes, washed,peeled and chopped
4. 1inchfresh ginger, peeled,washed and chopped
5. 7white pearl onions, peeled,washed and chopped
6. 2teaspoonsraisins, washed and patted dry
7. 6sprigs of freshcurry leaves, washed and torn
8. 1bay leaf
9. 1inchcinnamon sticks
10. 2black cardamom podsor green cardamoms
11. salt
12. 1cuptomato puree
13. 1teaspoonfresh lemon juice
14. 7-8black peppercorns, crushed
15. 4tablespoonsfresh coriander leaves, washed and chopped,to garnish
16. 2tablespoonsoil

DIRECTIONS

1. Heat oil in a non-stick skillet.
2. Add bay leaf, cinnamon stick, curry leaves and cardamoms.
3. Then toss in the onions and ginger.
4. Stir-fry until golden brown.
5. Add the carrots and tomatoes.
6. Saute until the tomatoes are softened.
7. Add salt and 4 cups of water.
8. Note:You can also use Maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish.
9. Add drained rice, raisins, peppercorns and tomato puree.
10. Stir well.
11. Bring to a boil.
12. Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice.
13. Stir in lemon juice.
14. Garnish with corriander leaves.
15. Serve hot.