| STEP 1: Soak the rice in water for 1o minutes. Drain and set aside. |
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| STEP 2: Heat 2 tablespoons of oil in a pan. Shallow fray the mangodis on medium flame for 2-3 minutes. Drain the excess oil and keep aside. |
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| STEP 3: 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. |
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| STEP 4: Add the rice and mangodis. Add salt and 6 cups water. |
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| STEP 5: Bring to a boil and then lower the flame. Cook until all the water is absorbed. |
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| STEP 6: Garnish with browned onion slices and serve. |
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