cut onion into small cube.

heat up a pot and put the ghee.

saute onion

put the clove, pelaga and pepercorn into the pot and pour the chicken stock.

put the rice, tomato and bay leaf.

cook the rice until it is 3 quarter cooked. stir the rice every 5 minutes to ensure its not stick to the pot.

switch off the fire and cover the pot with air tight cover.

once it is fully cooked. serve it while it is still hot.

this can be served with lamb curry or and kind of stew.