1/2 cup samwat ke chawal
1 big  potato diced

1 in piece Cinnamon stick

2-3 cloves
3 cup water
2-3 cardamoms
30 gm ghee
2 tsp kala namak (black salt)
1 tsp cumin seeds
1/2 tsp chili powder

Chopped coriander leaves for garnishing

Heat ghee, put cumin seeds, cloves, cardamoms and cinnamon.
Fry for 1 minute, mix in potato and rice.

Stir-fry for 5 minutes.

Mix in salt, chili powder and water, and bring to a boil on high heat.

Turn heat down to medium and simmer covered, for about 15 minutes or till cooked through and the water is absorbed.

Garnish with coriander leaves.

Serve hot with your favorite Sabji.