3 tb Light Vegetable Oil

    1/2 c  Finely Chopped Onion

      2 ts Ground Coriander

      1 lb Red Ripe Tomatoes, Pureed

           With Skin -- --or--
      2 c  Canned Tomatoes -- pureed

    1/2 c  Water

  1 1/2 ts Coarse Salt

      1 ts Black Pepper

      5 c  Cooked Rice -- * see note

      1    To 1-1/2 Cup  Water

      3 tb Sweet Butter

           Fried Potatoes (See Below)
           Or--
           Grated Or Sliced Daikon
           Radish For Garnish --
           (optional)
  * preferably day-old basmati rice.
  1.  Heat the oil in a large skillet over medium-high heat.  Add the

  onion and cook, stirring until light brown (about 7 minutes)/  Add the
  coriander and let sizzle for 25 to 30 seconds.  Add the tomatoes and
  the 1/2 cup water, mix well, and cook over low heat, covered, for 15
  minutes or until reduced to pulpy sauce.
  2.  Add salt, pepper, rice, and water.  Gently mix to fold the rice

  into the sauce.  Add butter and fold to coat the rice evenly.  Cover
  tightly and steam the rice over low heat for 15 to 20 minutes, or
  until the sauce is absorbed into the rice.  If you are garnishing the
  pilaf with fried potatoes, you can begin making them now while the
  rice is cooking.  Turn off the heat, fluff the rice, and serve
  surrounded with fried potatoes or grated or sliced daikon radish
  if desired.
  Fried potatoes:
  4 tablespoons light vegetable oil

  1 pound potatoes, diced into 1/4-inch pieces with skin

  Note: I finally added some ghee to brown the potatoes, the vegetable oil
  just didn't do it alone.
  Heat the oil in a large frying pan over medium heat until it is very
  hot.  Add the potatoes and cook, turning and tossing, until they are
  browned and cooked (20-25 minutes).  Remove with a slotted spoon and
  drain on paper towels.
  Note:  I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf.
  It was very good the first day and exceptional the second
  day
  Recipe By     : Pat Gold