1 cup Samwat rice (also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. cumin seeds
2 cloves
A tiny piece of cinnamon
2 green cardamom
1 large potato (diced in small pieces)
2 tsp. rock salt
1/2 tsp. red chilli powder
3 cup water
Green coriander to garnish
Method:
- Heat ghee in a pan
- Add cumin seeds, cloves, cardamom and cinnamon.
- When they give off fragrance, add potato and rice.
- Stir-fry to a light brown color.
- Add rock salt, chilli powder and water and boil.
- Cover the pan and let it simmer on low flame for about 15 minutes.
- Garnish with green coriander.
- Serve hot.