Over a medium flame, heat the oil in a 2 - 3-quart heavy-bottomed pot (with a tight-fitting lid - to be used later). When very hot, add the cloves and cardamom pods, peppercorns, and bay leaf. Fry for about 5 seconds, until the spices begin to expand and change color. Now add the onion rings and fry for about 3 to 5 minutes, until the onions turn light brown with darkish edges. Put in the rice, coriander, cinnamon, and nutmeg, and stir for 5 minutes.
Next, pour in the broth and salt, stir, cover, and turn the flame very low. Let cook about 15 minutes.
Lift the lid, put in the brown sugar, and stir quickly with a fork. Cover again and cook another 15 to 20 minutes.
To serve: Serve plain, or garnished with slivered almonds, with Koftas, or Lamb Korma, or with American dishes as suggested above.
Calories From Fat 85 Protein 10 Total Fat 9 Carbohydrates 78
Calories 448 Dietary Fiber 1 Calcium 47 Iron 4 Sodium 725 Vitamin C 1
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