1/Wash the jareesh and rice well, soak them in a lukewarm water for two hours.

2/In a pan Fry the onions with a little oil until slightly browned.

3/Add the rice and jareesh to the onions, then add the milk and continue stirring until the ingredients are combined. Add salt and cumin to the mixture and continue stirring well until the mixture boils.

4/Add the buttermilk to the milk mixture and continue stirring over low heat.

5/Add water and chicken cube to the mixture as needed, then leave on the heat for two and a half hours until cooked. Stir the mixture well with a spatula every once in a while.

6/For the onions, in a pan, place the oil with the onions over low heat with a little salt and stir continuously until they turn golden. Then add the spices and stir well for 3 or 4 minutes and turn off the heat, serve on top of the jareesh.