Method of Preparation:
Soak rice in water for an hour, wash and drain well. Heat ghee or oil in a large, heavy saucepan and sauté the sliced onions with the cinnamon, cardamoms, black pepper and cloves until the onions are golden brown. Add the rice and fry for about 3 minutes, then pour in the vegetable stock or water. Add salt and stir well, till it boils. Cover tightly, lower flame and simmer for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole spices. Serve hot with curry.
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