Grind the garlic, ginger, coriander leaves, green chillies, cardamom, cloves, cinnamon and one of the three onions to a smooth paste. Keep it aside.
Heat oil in a vessel. Then fry the two chopped onions. When they turn brownish, add the ground paste and fry well till the oil separates.
Add the chopped tomatoes and fry for some more time.
Now add the methi leaves and some water ,and cook till the mixture is pulpy.
Next add four cups of water and then the two cups of rice (the water should be double the quantity of rice) and add salt.
Bring to a boil and then cook on a low flame.
Add a knob of butter when the rice is cooking.
Cook on low flame until done.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.