Method:

1. Wash the rice in a sieve under running water until the water runs clear. Drain the rice thoroughly in the seive.

2. Heat the vegetable in a deep, heavy-bottomed pan on a medium heat. When the oil is hot, add the sugar and cook until it caramelizes and turns dark brown and liquid. Stir frequently.

3. Add the whole spices and fry till they release their aroma (or turn slightly darker).

4. Add the sliced onions and fry until they are soft, translucent and starting to turn a pale golden colour.

5. Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking.

6. Add the hot water and mix again.

7. Bring to a boil and then reduce flame to a simmer.

8. Cook this way till the water almost dries up.

9. Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully.

10. Turn off fire, cover and allow to rest for 5 minutes.