Wash rice and soak it for at least 15 minutes to 30 minutes. I soaked it for about 20 minutes.
Shred the zucchini.
Heat oil in a pan; add shah jeera, cardamom, cloves, bay leaves, cinnamon and fry for a few seconds, until they are roasted and nice aroma comes.
Add the green chilies roast for a few seconds.
Add zucchini and sauté for a minute.
Add rice and continue to sauté for another minute are so.
Add 3 ½ cups water (1 cup rice : 1 ¾ cups water), salt, lime juice and mix well.
Cover and cook until it boils. Reduce the heat to medium and cook until water evaporates.
Reduce to the heat to low and cook for another five minutes until all the water evaporates, another five minutes are so.
Turn off the heat, garnish with cilantro and serve hot your favorite curry.