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
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.