1 ½ cups Rice
½ teaspoon Cumin seeds
3 Elachi (cardomom) pods (bruised)
1 roll cinnamon stick
3 lavang (cloves)
3-4 whole peppercorns
Rinse the rice and soak for ½ hour.
Dry roast the whole spices for a few minutes and add oil.
Add rice and salt to the pot and fry for a while.
Add 2 cups water and cover with a lid.
When all the water dries lower the flame and steam until done. Serve with chicken curry or as a side dish.