Wash rice and keep aside.
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.
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Key Ingredients: barnyard millet, cumin seeds, cloves, green cardamom, rock salt, coriander leaves, red chilli, salt, clarified butter, cinnamon, potatoes