1¼ cup rice (presoaked at least 1 hour)
1½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
½ tsp. turmeric (Haldi) powder
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 large tomato
2-3 green chilies
3-4 potatoes peeled and cut in half
1 medium sized onion
3-4 tbs. oil
½ tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)
Fry the sliced onion in oil until transparent.
Add all spices including green chilies and chopped tomato along with ½ cup of water and cook on medium flame until the spices are well mixed and the tomato has softened.
Add the potato and 1 glass of water, cover and cook till the potatoes are almost soft.
Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Cover and cook on high heat until the rice is soft and then lower the heat to the minimum.
Remove from heat after 5 minutes.
Serve with Raita or pickle (Achaar)
Serving: 2 to 3 persons