1 c. basmati rice Masala ingredients:
3 medium size well ripened 2 or 3 cloves garlic
tomatoes 1 tsp. .poppy seeds
1 medium size onion 1/2 tsp. coriander powder
l or 2 hot green hot peppers 1/4 tsp. black pepper, powdered
1 red chili
1/2 x 1/2 inch cinnamon
2 Tbsp. oil salt to taste
2 Tbsp. butter
Clean the rice. Blanch the tomatoes, cut into moderately small pieces and keep separately. Thinly slice the onion and slit the green hot pepper lengthwise. Grind the masala ingredients, adding enough water to make it into a smooth paste. Heat 2 tablespoons of oil in a heavy bottomed saucepan and saute onion and chilies until lightly brown. Then add the masala paste and fry until the raw flavor is lost and oil separates. Add the tomato pieces and keep stirring for about 5 minutes. Add 1 1/2 cups of water and let it boil. When water boils, add rice and salt. When rice is three-fourth cooked, add the butter, cover it and let it cook in the oven preheated at 350 degrees F. for 15 minutes. Coriander leaves may be added before leaving it in the oven.