In a deep pan add butter. Add onions. Saute.
Add pepper corns, bay leaf, shahi zeera, garlic and tomato. Saute for 2-3 minutes.
Add the tomato puree. Cook for 2 minutes.
Add the pre soaked basmati, salt, pepper, basil leaves and the stock.
Cook till rice are done. Garnish with some basil leaves.
Serve with a mushroom ragout.
Key Ingredients: butter, pnion, black pepper, tomato, bay leaf, basil, basmati rice, black cumin, onion, garlic, tomato puree, salt