Ingredients:
Basmati Rice – 600 gms
Mangodi – 1 cup
Oil – 200 ml
Green Cardamoms – 5
Black Cardamoms – 2
Cloves – 5
Cinnamon Sticks – 2
Bayleaves – 2
Cumin Seeds – 1/2 tsp
Salt to taste
Water – 1 1/2 litres
Onion – 1, browned and sliced
Method:
1. Soak the rice for 10 minutes.
2. Heat 2 tblsp of oil in a kadhai.
3. Shallow fry the mangodis on medium flame for 2 to 3 minutes.
4. Drain the excess oil and keep aside.
5. Heat the remaining oil in a pan.
6. Add the green cardamoms, black cardamoms, cloves, cinnamon sticks, bayleaves and cumin seeds.
7. Saute over a medium flame till the seeds crackle.
8. Add the rice and mangodis.
9. Stir gently.
10. Add the salt and water.
11. Bring to a boil and then lower the flame.
12. Cook until the liquid dries, stirring only occasionally, very gently.
13. Garnish with browned onion slices and serve.
Notes:
Mangodi is a small sun-dried dumpling made from green gram or moth beans paste.
