Recipe Cook Time
Boil the tomatoes and blend to make puree.
Heat the ghee and add the cinnamon, cloves and cardamoms.
Add the onions and ginger garlic paste and saute till onions are a light brown.
Add the tomato puree and saute till fat separates.
Add the green chillies and salt, turn around a few times.
Add the rice, mint and coriander and mix well.
Add 3 cups water and bring to a boil. Lower the heat, cover and cook till all the liquid is absorbed.
Serve hot garnished with the coriander.