SOUTH INDIAN PULLAV (RICE) - INDIAN

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:
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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.