Step 1

Wash 1 cup rice until the water runs clear.

Step 2

Soak it for at least 20 to 30 minutes. Drain and set aside.

Step 3

While the rice soaks, slice 1 medium onion thinly & slit 1 green chilies.

Step 4

Heat a pressure cooker or a pot with 2 tablespoons of ghee.

Step 5

Fry 14 cashews till lightly golden, add 14 raisins and stir up.

Step 6

When they turn plump set them aside in a plate.

Step 7

To the same pan, add onions. You can also skip onions.

Step 8

Fry them till golden to make the fried onions / barista.

Step 9

These onions are used for garnishing and they add flavor to the rice.

Step 10

Add all the whole spices to the pan & fry for a min until aromatic.

Step 11

Add green chilies, drained rice & fry on a medium flame for about 3 to 4 minutes. Stir to prevent burning .

Step 12

Pour 1¾ cups water and salt as needed.

Step 13

You may need to add more or less water depending on the rice.

Step 14

Taste the water and check the salt. If needed add more.

Step 15

If making in a pressure cooker allow the cooker to whistle once on a medium flame. If making in pot, cover and cook on a very low flame until the rice is done.

Step 16

When the pressure releases, gently fluff up the rice with a fork.

Step 17

Transfer ghee rice to a serving bowl or plate. Garnish with raisins, cashews, fried onions and coriander leaves.

Step 18

Serve ghee rice with any gravy like kurma, curry or even with egg roast. You can also eat it plain.

Step 19

Press the SAUTE button & add ghee to the inner steel pot of the Instant pot.

Step 20

When the ghee melts, add the cashews & saute until they turn light golden.

Step 21

Then add in the raisins and stir until they plum up. Remove the cashews and raisins to a small plate.

Step 22

Stir in the onion slices to the ghee and spread them in a single layer.

Step 23

Next stir them every now and then until they turn golden to light brown & aromatic. If the pot is too hot, you can switch the saute to low by pressing (saute button again). Drain the ghee well and remove to the same plate.

Step 24

Now add in all the whole spices, followed by the green chilli and drained rice.

Step 25

Saute for 30 to 60 seconds & press CANCEL button.

Step 26

Pour water and add salt. Deglaze by scrubbing the bottom of the steel pot with a spatula. Taste the water and add more salt if needed.

Step 27

Secure the instant pot with the lid. Position the steam release handle/ vent to sealing.

Step 28

Press the PRESSURE COOK button (or manual on older IPs) and set the timer to 5 mins.

Step 29

When the IP beeps, wait for natural pressure release for 2 to 3 mins. For softer rice, you can wait upto 5 mins. Then release the rest manually by moving the steam release handle from sealing to venting.

Step 30

Cool down a bit and then garnish ghee rice with fried onions, raisins and cashews.