Cuisine: South India
Ingredients:
Coconut oil - 4 tablespoons
Cinnamon - 2 inches
Cloves - 4
Green cardamom - 1
Star anise - 1
Mace - 2 strands
Ginger (finely chopped) - 1 inch
Onion (sliced) - 2
Green chilies (chopped into long pieces) - 2
Tomatoes (chopped) - 4
Water - 5 cups
Salt - as required
Turmeric powder - 1/4 teaspoon
Garam masala powder - 1/4 teaspoon
Brown rice - 2 cups
Method:
Heat coconut oil in a pressure cooker and add cinnamon, cloves, green cardamom, star anise and mace. Saute for a few seconds and add chopped ginger. Fry until the raw smell goes away. Then add sliced onion and green chilies. Fry until the onion turns golden brown. Add chopped tomatoes and saute until soft and mushy. Pour water and add salt, turmeric powder and garam masala powder. Wash the brown rice thoroughly and drain the water completely. Once the water in the pressure cooker starts to boil, add washed brown rice. Pressure cook for 4 whistles on low flame. Once the cooking is completed, wait for the pressure to release before opening the lid. Serve hot.
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