firstly, in small blender take 2 tbsp coconut, 3 dried red chilli, 3 clove garlic, 1 inch ginger, 1 tsp fennel, 1 tsp cumin and 1 tsp coriander seeds.

add ¼ cup water and blend to smooth paste. masala paste is ready, keep aside.

in a cooker heat 2 tbsp ghee and add 1 bay leaf, 1 inch cinnamon, 4 pods cardamom, 1 tsp cumin.

saute on low flame until spices turn aromatic.

further, add ½ onion and saute until onion shrink slightly.

also, add 2 tomato and saute until it turns soft and mushy.

now add in the prepared masala paste and cook for 2 minutes.

add 3 tbsp peas, ½ capsicum, ½ tsp turmeric, ½ tsp garam masala and 1 tsp salt.

saute for a minute until spices turn aromatic.

add 2 cup water and get to a boil.

further add 1 cup sona masuri rice, 2 tbsp coriander and mix well. make sure to soak rice for at least 20 minutes.

cover and pressure cook for 2 whistles on medium flame, if you are cooking in kadai, then cover and simmer for 20 minutes.

finally, enjoy tomato bath with chutney and raita.