Rice – 1 cup, Tomato – 2 medium sized, Onion – 1, Jaggery – 3-4 tsp, Groundnuts or Cashew Nuts – 1/2 cup (better to use Groundnuts, but I have used Cashews), Garam Masala Powder – 1 tsp, Chilli Powder – 1 tsp, Turmeric Powder – 1/4 tsp, Cumin Seeds / Jeera – 1 tsp, Oil + Ghee or Clarified butter – 2 tsp, Salt.
How to Make Cinnamon Apple Pan Cake:
Cut Onions length wise (like you would for say Onion Pokada).Chop the Tomatoes. Keep aside. Wash Rice well with water. Pour out the water completely. Keep the washed wet Rice aside. Have a bowl, mix chopped Tomatoes with Jaggery, Turmeric Powder, Garam Masala, Chilli powder and Salt. Leave in the bowl for 2-3 min to marinate properly. Here I have used Jaggery to obtain the slight sweet taste of this Pulav/Pulao. Never use Sugar; it does not give good taste. In a pressure cooker container, have Oil and Ghee. Heat until the Ghee melts. Add Jeera and fry for a min. Then add chopped Onions from Step 1 and fry until it turns light golden brown. At this stage, add Groundnuts and fry until the Groundnuts change color and are fried well. Then add marinated Tomato masala (Step 3) and fry until the Tomatoes are cooked properly. Add washed and drained Rice (from Step 2) and fry until the Rice turns a little thick. This may take about 2-3 min. For 1 cup of Rice in the cooker add 2 cups of water to the cooker container, i.e., add water in 1:2 ratio. Finally add Salt. Close the pressure cooker lid and allow the contents to cook. For best results, when you hear the first whistle of the cooker, switch to low flame and heat for about 5 minutes. Then switch off and allow the pressure of the cooker to ease. Once you open the cooker lid, add Coriander leaves and mix it well with Pulav/Pulao. Turkish Pulao/Pulav is now ready to be served.