1cupRice– (I used basmati rice, but any rice can be used)
1Onion– medium, thinly sliced
2Tomatoes– medium, chopped
½ + 2cup tbspsMint– finely chopped
1Ginger” – piece
3 ~ 4chilies(adjust as per taste) Green
3 2podsgaram masala cardamom cinnamon bay leafWhole spices – cloves, , 1″ stick, 1
Wash and soak rice for at least 30 minutes.
Cook rice till tender making sure that the grains are separate and not mushy. Set aside. Skip this step if you want to cook rice with the veggies.
In the meantime, grind coriander seeds, ginger, garlic, green chilies, ½cup of mint and yogurt into a smooth paste. Set aside.
Heat 2tbsp oil in a pan; add the whole garam masala spices and cook for about 1 minute or until fragrant. Next add onions and cook until the onions are slightly browned around the edges.
Add the ground paste and cook until it does not smell raw anymore, about 2~3 minutes.
Now add the cabbage and cook covered until tender, about 6~8 minutes.
Add chopped tomatoes and cook till they are almost mushy.
Now add the cooked rice, salt and 2tbsp mint; mix well and cook covered for 2~3 minutes.
If you want to make it a 1 pot dish, add uncooked rice after tomatoes are cooked along with 2 cups of water, salt and mint. Cook until all the water is absorbed and rice is tender. Pressure cooker can also be used.
Turn off the heat and serve hot with some potato chips and yogurt.