Ingredients:

Basmati rice 3 cups / 600 gm
Mangodi 1 cup / 200 gm
Oil 1 cup / 200 ml
Green cardamoms (choti elaichi) 5
Black cardamoms (badi elaichi) 1
Cloves (laung) 5
Cinnamon (dalchini) sticks 2
Bayleaves (tej patta) 2
Cumin seeds (jeera) ½ tsp / 3 gm
Salt to taste
Water 7 cups / 1½ lt
Onion, sliced, browned 1

Method:

1.Soak the rice for 10 minutes. Heat 2 tbsp of oil in a wok (kadhai). Shallow fry the mangodis on medium flame for 2-3 minutes. Drain the excess oil and keep aside. Heat the remaining oil in a pan. Add the green cardamoms, black cardamoms, cloves, cinnamon sticks, bayleaves and cumin seeds.
2.Saute over a medium flame till the seeds crackle. Add the rice (drained) and mangodis. Stir gently, add the salt and water. Bring to a boil and then lower the flame.
3.Cook until the liquid dries, stirring only occasionally, very gently. Garnish with browned onion slices and serve.

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