Wash rice and keep aside.Key Ingredients: cumin seeds
Heat ghee and add zeera, laung, elaichi and the dalchini. When slightly coloured, add the potato and rice and stir fry till they look a bit fried.
Add salt, chilli powder and water and bring to a boil.
Lower the heat and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed. Serve hot garnished with hara dhania.
, green cardamom
, rock salt
, coriander leaves
, red chilli
, clarified butter