Soak basmati rice for 15 mins. Drain and keep aside

Make a coarse paste of the spices to be ground. It comes to around 1.5 tsp.

Puree the tomatoes and keep it aside.

Heat a pressure cooker with ghee and oil. Add cumin seeds, mace, bay leaf. Saute for 2 mins.

Then add onions julienne and slit the green chillies. Saute till the onions turn colour. Next add the ground spice paste and saute.

Drain the rice and add to the cooker. Combine everything ell. Add the tomato puree to the coconut milk. Measure about 3 cups of liquid if you are using basmati rice. So add water accordinly.

Add chili powder and turmeric. Adjust the spices and add more red chili powder if required.

When the water comes to boil, cover with lid and cook for 3 whistles.

Meanwile chop bread slices into pieces. Deep fry and keep it aside.

When the pressure falls down, fluff with fork, transfer to the serving bowl, alternating with the fried bread.

Serve with raitha.