1 cup Samwat rice
(also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. cumin seeds
2 cloves
A tiny piece of cinnamon
2 green cardamom
1 large potato (diced in small pieces)
2 tsp. rock salt
1/2 tsp. red chilly powder
3 cup water
Green coriander to garnish
Method:
• Heat ghee
in a pan
• Add cumin seeds, cloves, cardamom and
cinnamon. • When they give off fragrance,
add potato and rice. • Stir-fry to a
light brown color. • Add rock salt,
chilly powder and water and boil. •
Cover the pan and let it simmer on low flame for
about 15 minutes. • Garnish with green
coriander.
• Serve hot.
