In a heavy bottomed pan add bay leaves, cloves and bring it to heat. Add 5 cups of water. Boil it.
Add rice and cover. Cook on low flame for 10 mins. Keep stirring in between. Add Moong Dal and cover too. Add salt, black pepper powder. Keep cooking on low flame for 20 mins and stirring. All water will be absorbed. Set aside.
In a pan heat olive oil and add chopped onions. On low flame fry the onions until caramelised. Will take 20 mins. If it doesn’t caramelise then set aside after 20 mins and add salt. Cool and it will caramelise.
Remove the bay leaves from the rice and crush the garlic. Add 1/2 of green onions and coriander leaves to the rice and with a fork stir well.
In a large bowl or plate spread the rice-Dal and add rest of the brown onions, green onions, coriander leaves. Garnish with pomegranate and enjoy with yoghurt.
