Bhasmathi Rice: 2 cups
Tomato: 3 big
Garlic Paste: 1tbsp
Ginger Paste: 1tsp
Lemon Juice: 2tbsp
Maggi chicken cubes: 3
Cardamom: 4 pods
Cinnamon: 2 sticks (1”)
Bay leaves: 2
Chilli Powder: 1tbsp
Coriander powder: 1tsp
Garam Masala: 1tsp
Salt: if needed
Ghee/refined oil: 3-4tbsp
Method Of Preparation
Wash and soak basmathi rice for 45 minutes.
Heat oil/ghee in a pan and add cardamom, cinnamon, cloves and bay leaves.
Stir and add chopped onion, when onion turns transparent add ginger garlic paste.
Saute till the raw smell takes off.
Then add in garam masala, chilli powder and coriander powder.
Stir for a minute and add chopped tomato.
When tomato gets cooked add in 3 ½ cups water, lemon juice and chicken cubes to it.
When it boils add in dry lemon pieces and soaked and drained rice.
Add salt only if needed.
When it boils again, lower the flame and close with a lid.
Stir occasionally till you get the rice cooked and water is evaporated.
Serve hot with side dish of your choice.