Rice - 2 cups (basmati or sona masoori)
Tomato: 4 cut into small square pieces.
(Buy country variety as its sourness adds taste)
Onion-2 cut into thin long slices
Ginger garlic paste- ½ tea spoon
Garam Masala powder - 1 ½ spoon
Green chilly – 3
Coriander leaves – finely chopped ¼ cup
Sunflower oil – 3 table spoon (if you are using non stick wok or kadai 2 table spoons of oil is enough)
For seasoning – cumin seeds (jeera)- 1 tea spoon,
Salt – according to taste
Sugar – ½ tea spoon
Cook rice in a pressure cooker. If you are cooking basmati rice the proportion for rice and water should be 1:1 ½ respectively (take precaution to take the cooker off flame after 1 whistle). For sona masoori add water in the ratio of 1:2 (take cooker off flame after 5 whistles).
Heat a wok (kadai) on stove. Pour oil into it. When it is heated moderately add cumin seeds. When the cumin seeds start crackling add the chopped chilies and onions and roast them till the onions turn golden brown in color. Also add the ginger garlic paste and fry it till it turns golden brown. Add diced tomato and turmeric. Sauté till tomatoes get cooked. Add garam masala powder when tomato onion mixture starts leaving oil. Add precooked rice, salt and sugar. Turn everything well so that the rice gets completely mixed with the tomato onion masala. Sprinkle finely chopped coriander leaves and serve with cucumber raita.