Ingredients
For the powder
2 cloves (laung / lavang)
50 mm. (2″) piece of cinnamon (dalchini)
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tsp caraway seeds (shahjeera)
2 tbsp sesame seeds (til)
1/2 tsp fenugreek (methi) seeds
2 green chillies, slit
5 to 6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
Other ingredients
1 1/4 cups long grained rice (basmati)
1 1/2 cups sliced brinjals (baingan / eggplant)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
2 cardamoms (elaichi)
12 mm. (½”) piece of cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
2 tbsp chopped coriander (dhania) for garnishing
Method
For the powder
1. Dry roast all the ingredients on a hot tava (griddle) for about 30 seconds.
2. Cool and blend to a fine powder in a mixer. Keep aside.
How to proceed
1. Put 2½ cups of water to boil.
2. Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
3. Combine all the remaining ingredients including the powder and hot water in a pressure cooker and pressure cook for 1 whistle.
4. Allow the steam to escape before opening the lid.
5. Separate each grain of rice lightly with a fork.
6. Serve hot garnished with coriander.