1 ½ cups Rice ½ teaspoon Cumin seeds 3 Elachi (cardomom) pods (bruised) 1 roll cinnamon stick 3 lavang (cloves) 3-4 whole peppercorns Oil Salt
Method 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.