Image Courtesy of Jaffar Ali Muhammad 1 cup of Basmati Rice (washed and soaked for half hour.) 300 grams of Jaggery (Gur) (pounded to a coarse powder) 4 Green Cardamom Pods (Choti Ilaichi) (powdered) 3 Cloves (Loung) ¼ cup of Clarified Butter (Ghee) 4 cups Water In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander. Heat clarified butter in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.

Serving Suggestions: Serve Hot Degree of Difficulty: Medium Recipe Category: Main Course Rice and Dessert Recipe Ethnic Group: Pakistani

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