South Indian Pulao

Ingredients:

Ingredients:
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1 c           Rice (Preferably Basmathi rice)
1/3 c         Tomato puree
1             large Onion
1 c           Vegetables (preferably peas and carrots)
1/4-1/2 tsp   Coriander powder
              (also called dhania powder)
1/8-1/4 tsp   Garlic powder or
1 1/2 cloves  garlic
1/8-1/4 tsp   Ginger powder
1/4" piece    Ginger
1/8-1/4 tsp   Chili powder
1             Green chili cut into small pieces
1-2 pieces    Cardamom
1 piece       Cloves
1/4" stick    or 1/8 tsp powder Cinnamon
1             Bay leaf
1 tsp         Salt
1 tsp         Coriander leaves (if needed)

Method:

Method:
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  Clean the rice with water and set aside.  Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes.  If you are
using green chili, then add the chili.  Add bay leaf, cloves, cinnamon
and fry until the onions turn golden brown (This will probably take
another 4-5 minutes).  Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic).  Add dhania powder and chili
powder (if green chili was not added before).  Add the tomato paste and
one cup of water (you have to experiment with the quantity of water
needed.  I found 1- 1/2 cups to be optimal) and bring the mixture to
boil. Add the vegetables, rice and salt. If you like coconut, add 1/4
cup of coconut flakes.
 
Reduce the flame and cover the vessel.  After about 4 minutes, stir the
mixture.  Cover the lid again and wait until cooked (might take about
10-15 minutes).  Sprinkle on the coriander leaves in the end.