*Rice - 2 cups
*Tindora (Dondakaya) - 20 (or more depending on rice quantity/taste)
*Onions - 2 small or 1 Big
*Jeera – 1 Table Spoon
*Ginger Garlic Paste – 1 Table spoon
*curry leaves - 2 in no.
*Cinnamon Sticks - 2 in no.
*Biryani/Pulav Masala - 1-2 Table spoons
*Garam Masala - 1/2 - 1 Table Spoon (Optional)
*Salt to Taste
*Coriander leaves chopped
Chop the tindora as you do for Masala curry. (Cut one side without splitting into two, and do the same on the revese side. When you are done, it will be like 4 pieces intact).
Take Oil in a kadai and let it heat.
Add curry leaves, Jeera, Cinnamon Sticks, Ginger Garlic paste to the oil and fry for one minute.
Add onions to the above and fry for 3 minutes or until they become translucent.
Add Tindora, Cover it and cook for about 5 minutes or till they become tender.
Add the masala’s and salt at this point. Add Rice and fry for a minute or two.
At this point, transfer the contents to the pressure cooker/ rice cooker. Add water according to the rice quantity. (Generally if Basmati: 2 – 2and1/2 cups)
Just before rice is done, add the coconut and coriander to the rice and mix it once.
Take it in a vessel and serve hot with Raita.