My mother does not like eating puris with her potatoes. She prefers either luchi or jeera rice. Not that she has anything against puris, mind you. She’s simply weird like that. So I tend to appease her. 

I love this dish because its so easy to make.
I love this dish because you can use leftover rice, or make your own.
I love this dish because you virtually need nothing more than five ingredients to make it, and that includes salt.
Here are those said five ingredients.
Rice (of course!)
Cumin (You’re a genius!)
Salt (to taste)
Sugar (you can actually skip sugar. No one will mind)
Ghee (Without it, this dish is desolate)
Start by cooking your rice. What? You’ve cooked it already! Brilliant! Measure out a cup full of it. 
For every cup of rice, we shall use 2 teaspoons of ghee (clarified butter), and 1/4th teaspoon whole cumin.
Heat ghee in a pan. Add cumin when the ghee is hot, but not smoking. Add 1/2 teaspoon sugar per cup of rice. Let the sugar caramelize slightly.
Add rice, stir well, add salt, stir well again, check for seasoning. Serve with your favorite vegetable, or meat, or chicken, or anything you can think of.
Or like me, you can eat this solo, with some chilli pickle on top. 
Written by Poorna Banerjee

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