1. Wash and drain the rice and keep it aside.
2. Heat oil in a heavy bottomed kadai.
3. Add cumin seeds, pepper corns, cinnamon, cloves and cardamom and fry till they pop up.
4. Add curry leaves, chopped onion, slit green chillies and ginger and saute till onion becomes pink in colour.
5. Stir in Kaalu.
6. Add turmeric powder and then the washed and drained rice and fry till the rice starts sticking to the kadai.
7. Add salt and 4 cups of water to the fried ingredients and stir well.
8. When the water starts to boil, cover the kadai with a lid and reduce flame to sim/low.
9. Open the lid after 15 minutes and stir the Pulav carefully (without mashing up the rice) for the even distribution of Kaalu and cover it again.
10. Switch off flame after five more minutes and your fragrant Kaalu Pulav is ready in 20 minutes.
11. Shower the Kaalu Pulav with finely chopped fresh coriander and mint leaves just before packing/ serving.
12. Enjoy the flavoursome Kaalu Pulav with onion and tomato raita.

Recipe courtesy: Chitra Amma's Kitchen