Wash the rice in a strainer under running water until the water is completely transparent. In a saucepan heat the oil, rice fry about 2-3 minutes. If you enjoy purposes buds cloves, fry with rice. Put the salt, cloves and cardamom, stir and pour 1 1/2 cups cold water. As a boil reduce the heat at 1/3 of its power. Boil for 10 minutes. Not to be confused. Try to - take finger from the top of rice. If it is tight, but not nibbling is exactly as it should be. If nibbling - boil a few minutes. Cooking time depends on the width of the pan. The finished rice sprinkled with cinnamon, stirring to peel off the grains and mixed cinnamon. Allow 2 minutes with the lid, to develop the flavor. Serve hot. Waste is sprayed with water and reheated without problem in microwave or over low heat with a lid. * fried rice at the bottom of the pot is considered a delicacy. To be able to be peeled off (optional), is soaked in cold water back to hiss, for example in a sink. So Nagar separated smoothly. * The rice is not sweet. Its taste is savory, spicy and goes to lemon and orange sauce, sweet chili chutney, roasted meats and poultry.