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.
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.
Cook
until the liquid dries, stirring only occasionally, very
gently. Garnish with browned onion slices and serve.
Time:
Preparation time: 15 min.
Cooking time: 25 min.
Serves: 4-6
