Ingredients: 

1 kg Basmati or long-grain rice

1 kg Herbs (parsley, dill, coriander, fenugreek, spring onion ends)

250 gms Split Bengal Gram Boiled

250 gms Broad Beans Boiled

250 gms Cooking oil or ghee

salt

Black pepper

Method:

Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water. Pour a few spoonfuls of cooking oil into the pan and add rice,. Broad beans split Bengal gram, Herbs and continue cooking Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.  polow is usually served with meat and okra stew