Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice -- (preferably Basmati
                        -- rice)
     1/3  cup           tomato puree
   1      large         onion
   1      cup           vegetables -- (preferably peas
                        -- and
                        -- carrots)
     1/4  teaspoon      coriander powder -- (to 1/2)
     1/8  teaspoon      garlic powder -- (to 1/4) or
   1 1/2  cloves        garlic
     1/8  teaspoon      ginger powder -- (to 1/4) or
   1      piece         ginger -- (1/4 inch)
     1/8  teaspoon      chile powder -- (to 1/4) or
   1                    green chile -- cut in small pieces
   1                    green cardamoms -- (to 2)
   1                    clove
   1      stick         cinnamon -- (1/4 inch) or
     1/8  teaspoon      cinnamon powder
   1                    bay leaf
   1      teaspoon      salt
   1      teaspoon      coriander leaves -- if needed

Preparation:

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 chile, then add the chile. 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 chile powder (if green chile 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.