1 cup rice,
15 small onions,
2 green chillies,
1 tsp mustard seeds,
1/2 tsp asafoetida,
1/2 tsp turmeric powder,
2 cloves, 1″ cinnamon (dalchini) stick, 1 tsp jeera – dry roasted and ground to powder,
2-3 tsp maharashtrian goda masala or garam masala,
Salt to taste,
Chopped coriander leaves, freshly grated coconut and fried cashew nuts for garnishing.
Make 2 slits in the onions, heat some oil in a pan and fry them on medium flame. Drain and keep aside. Put mustard seeds in the same oil. When the seeds splutter add asafoetida, green chillies and turmeric powder. Then add soaked rice, mix well and cook for 2 minutes. Then add the fried onions, goda or garam masala, salt and mix properly so that rice and onions mix well with the masala (seasoning) Meanwhile boil 2 cups of water in another pan and add it to the rice. Then add powdered masala mix once and place the pan on a skillet (tava), so that rice doesnt stick and burn from the bottom. Cover and cook for 15 minutes. Garnish with chopped coriander leaves, freshly grated coconut and fried cashew nuts and serve with any raita and papad.