Ingredients
3 cups basmati rice (soaked in water for at least 1/2 an hour)
1/2 medium onion (sliced)
3/4 cup oil
4 teaspoons cumin seeds (zeera)
4 black cardamom pods (bari elaichi)
4 cinnamon sticks (dalchini)
3 teaspoons salt
1/2 teaspoon clove (laung)
3 1/2 cups water
Directions
1Heat oil in a pan & fry onions in it till they turn golden brown.
2Add cardamom pods (bari elaichi), cinnamon sticks (dalchini, cloves (laung), cumin seeds (zeera), 2 teaspoons salt and stir fry on medium heat for 2 minutes.
3Now add water & the remaining 1 teaspoon salt and turn the heat up on high & wait till the water starts boiling.
4Add rice & cook them uncovered on high heat for 5 minutes or till the water dries up.
5Gently mix the rice and cover the pan, closing the lid tightly making sure no steam passes by & cook on low heat for 10 minutes or until the rice is done.
6Serve with Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari Pulao's rice.
