Recipe Source - Manjula's Kitchen
1 Cup Rice
2 Cups Water
1 Cup Zucchini (Shredded With Skin)
1/2 Cup Onion (Sliced Thinly)
1 Tbsp Oil
1 Tsp Butter
1/2 Tsp Cumin Seeds (Jeera)
1/2 Tsp Mustard Seed (Rai)
2 Bay Leaves (Tejpat)
Salt To Taste
1 Inch Piece Cinnamon (Dalchini)
1 Tsp Lemon Juice
1. Heat the oil and butter in a heavy saucepan over medium high heat. When the oil is ready, Add the cumin and mustard seeds. Once the seeds splutter, add the bay leaves and cinnamon stick. Stir for 30 seconds and add the onions. Saute them till they turn soft and transparent.
3. Stir in the rice and fry for about 2 minutes till toasted.
3. Add water, zucchini, salt and lemon juice. Stir and taste the water to check the salt. Adjust if needed. Stir and bring to boil.
4. After the rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.