1 c. long grain rice
2 lg. onions
1 1/2 green chilies
2 lg. tomatoes
2 1/2 tbsp. corn oil
2 1/2 sm. cinnamon sticks
4 brown cloves
3 inch piece of ginger
5 lg. garlic cloves
Salt to taste
2 1/4 c. warm water

Grind equal portions of ginger and garlic into a paste. Cut onions and green chilies lengthwise. Chop tomatoes. In saucepan, saute cinnamon stick and brown cloves until pops, then add onions and green chilies and saute until onions are golden. Add 1 tablespoon ginger-garlic paste and fry for 1 minute and lower flame.