Ingredients:🔗

1. Clean the rice 3 times with water and drain it completely.
2. Heat the ghee in a vessel which can hold 3 padi water. Remove the outer skin, edge and bottom of the onion and cut into thin slices like grated coconut.
3. Fry the onion, cloves, cardamom, cinnamon in ghee till they turn slightly red in colour.
4. Add water and salt to the above tempered mixture. Soak the almonds in hot water for sometime. Then remove the outer red skin and cut into thin slices. Also remove the outer skin of the cashew and fry it. Remove the stalk, dirt from the dry grapes. Clean it with water and drain it completely. Pat dry the grapes with a piece of cloth. Then fry it

with a little ghee.

1. Add the grapes, cashew, almonds, bay leaf to the boiling water. Immediately add the drained rice to it,stir it and close it with a lid.
2. When it starts to overflow care should be taken not to drain the water. So keep the flame in low and stir it occasionally.
3. When the rice is 3/4th cooked add the boiled and stir it. Now close the mouth of the vessel using a clean wet cloth. Place a plate on the Cloth.
4. Take some of the hot coal and place the vessel which has the rice mixture and spread some more coal on the plate which is placed on the wet cloth. When the steam starts to come out ensure that all the items are cooked properly and then take it out and serve.

Note: Since this recipe uses onion which is not sattvic it is not advice to cook.

53. Rice & Green Gram Roti