Vegetable Pullav

Course : Curry
Serves: 1
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1 cup rice
1 1/2 cups water
1 cup vegetables
1 piece cinnamon stick
2 whole cloves
2 pieces cardamom
1 1/4 teaspoons salt
1/8 teaspoon turmeric powder
1 teaspoon dhania powder
2 medium chilies or 1/4 tsp powder
1/2 can or 1 lb. -- (16 oz) tomatoes
1/2 cup coconut
1 bunch coriander leaves
4 cloves garlic
1 piece ginger -- (made into a paste)
2 tablespoons butter
1 medium Onion cut lengthwise

Preparation / Directions:

Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook.

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