2tbspOilI used sunflower oil, you could use vegetable oil too
2clovesgarlicpeeled and coarsely chopped
1/2inchGingerpeeled and coarsely chopped
1mediumgreen chillideseeded partially ( if using a very spicy chilli) and chopped coarsely
1/2bunchcoriander leavessteams and leaves, washed, cleaned and coarsely chopped
1cupBasmati Ricewashed 3 times in cold water
Salt to taste
Grind the ginger, garlic, green chilli and tomatoes in a smooth puree/paste in a blender or food processor.
In a big pan, heat the oil and add the cashews to it and brown them.
Add the bay leaves in and gently roast.
Now throw in the onions, salt and turmeric and saute until the onions turn translucent and soft.
Pour the tomato-ginger-garlic-chilli paste and the chopped coriander leaves into the pan.
Stir everything together and cook until the water from the tomato has evaporated and it thickens.
Reduce the heat and tip in the washed Basmati rice, bring everything together. Add some salt and the 2 cup of water to the rice.
Cover and cook over a low-medium heat for about 20-30 mins, whilst stirring everything every few mins. If you are cooking in a pressure cooker, then cook until 5 whistles on the pressure cooker. Then turn off the heat and wait until the pressure releases and the cooker is safe to open.
Tomato Coriander Spiced Rice is ready to devoured, serve alongside poppadums, raita and curries and some sliced red onions with plenty of lemon juice.