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* if you add the garam masala and heat, the puree may lose its colour
left over rice may also be used for this recipe. just adjust quantity proportionately.
- Heat oil and add hing & jeera
- Add onions and saute till golden brown
- Add tomatoes and dhaniya powder,haldi, long, dalchini, tejpatta, elaichi, saunf, amchur, ginger-garlic paste and salt to taste.
- Saute till the tomatoes leave the vessel.
- Set aside
- Boil rice in 3 cups water and add a pinch of salt. seive and discard the excess water.
- Add the rice to the preparation and heat for 2 mins till the rice and puree are mixed well. turn the gas off and add garam masala.*
- Garnish with coriander and serve as you serve pulao.
This recipe was contributed by benitadua on 23 Aug 2002
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