Tomato Brinj(Biriyani)

Ingredients:
1 C basmati rice
1 bay leaf
1 t cashew nuts
1 small onion, thinly sliced
2 medium tomatoes,chopped
1 green chili, slit
1/8 t turmeric powder
1/2 t chili powder
1/8 t garam masala
salt to taste
1 t chopped fresh celantro
1 T olive oil


To pound for masala:
1/2 inch cinammon
1 clove
1 cardamom
1/2 inch ginger, chopped
1 large clove garlic, chopped
1/2 t chopped fresh mint
1/4 t poppy seeds
1/4 t fennel(saunf)
1 green chili or as required

Method:
1. Pound the masala in a mortar or blender. Keep aside.
2. Wash and soak rice in water for 5 minutes.
3. Heat oil in a pan over medium heat.  Roast cashew. Add bay leaf and the masala.  Fry for 3 minutes.  Add chili and onion and saute for 3 minutes.  Add tomato, turmeric, chili powder and salt. Cook for 2 minutes.  Add celantro.
4. Drain rice and stir into the pan.  Add garam masala. 
5. Pour 2 cups of water. Check for salt and add if required.  Transfer everything to an electric rice cooker,or cover the pan with a lid, reduce heat and cook till rice is done.  Discard bay leaf and serve hot with raita.