1. Heat oil in a pan & fry onions in it till they turn golden brown. 2. Add cardamom pods (bari elaichi), cinnamon sticks (dalchini, cloves (laung), cumin seeds (zeera), 2 teaspoons salt and stir fry on medium heat for 2 minutes. 3. Now add water & the remaining 1 teaspoon salt and turn the heat up on high & wait till the water starts boiling. 4. Add rice & cook them uncovered on high heat for 5 minutes or till the water dries up. 5. Gently 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. 6. Serve with Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari Pulao's rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
