1. Heat a small sized pressure cooker.
2. Add whole spices, roast lightly on low.
3. Add sliced onions, curry leaves, stir cook for a minute.
4. Add tomato puree, garlic, mint leaves, salt.
5. When puree starts to sizzle, add 3 cups hot water.
6. Bring to a boil, add rice, sugar, allow to resume boil.
7. Close cooker lid, allow 2 whistles, reduce flame to minimum.
8. Remove from fire after 2 minutes.
9. Allow steam to settle down, open lid, and transfer to serving dish.
10. Garnish with chopped coriander, serve hot.

Making time: 30 minutes
Makes:3 servings
Shelflife:Best fresh