Ingredients:

• 1 cup (125 gms)- Samvat /Parsai ke chawal, washed
• 2 tbsp (30 gms)- Ghee (clarified butter)
• 1 tsp- Jeera (cumin seeds)
• 2 Laung (cloves)
• Daalchini (cinnamon) tiny piece
• 2 Choti elaichi (green cardamom)
• 1 large Potato, diced small
• 2 tsp- Sendha namak (rock salt)
• 1/2 tsp- Chilli powder
• 3 cups- Water
• Hara Dhania (green coriander) for garnishing

Method:

1. Heat ghee, add zeera, laung, elaichi and daalchini.
2. When slightly coloured, add potato and rice. Stir-fry till they look a bit fried.
3. Add salt, chilli powder and water, bring to a boil. Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
4. Serve hot garnished with hara dhania.

Recipe courtesy of Sify Bawarchi