South Indian Pullav (rice)

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Indian, Rice	1	Servings

INGREDIENTS

1	c	Rice, Preferably Basmathi
		rice
1/3	c	Tomato puree
1		Onion
1	c	Vegetables, preferably peas
		and carrots
1/4	t	Coriander powder, also
		called dhania powder up
		to 1/2
1/8	t	Garlic powder or, up to 1/4
1 1/2		Cloves garlic
1/8	t	Ginger powder, up to 1/4
1		Piece, 1/4-inch Ginger
1/8	t	Chili powder, up to 1/4
1		Green chili cut into small
		pieces
1		Pieces Cardamom, up to 2
1		Piece Cloves
1		Stick, 1/4-inch cinnamon or
1/8	t	Powder Cinnamon
1		Bay leaf
1	t	Salt
1	t	Coriander leaves, if needed

INSTRUCTIONS

Method: 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.  Posted to rec.food.recipes by
hz225wu@unidui.uni-duisburg.de (Micaela  Pantke) on Thu, 12 Aug 93.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3162 Calories From Fat: 1917 Total Fat: 212.5g Cholesterol: 636mg Sodium: 3081.9mg Potassium: 2332mg Carbohydrates: 136.9g Fiber: 15.3g Sugar: 69.9g Protein: 168.6g