Step 1

Wash rice grains 2-3 times in water to remove excess starch. Soak them for 20 minutes. Washing them will also prevent them from becoming sticky while cooking. After 20 minutes, drain soaked rice.

Step 2

Heat ghee in a pressure cooker (approx.3-5 liter capacity steel/aluminum cooker). Add cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf and sauté for few seconds.

Step 3

Add chopped onion and sauté until it turns light brown.

Step 4

Add cashew nuts, raisins, crushed ginger-garlic and chopped green chillies and sauté low flame for a minute.

Step 5

Add drained rice in pressure cooker and stir-fry for a minute.

Step 6

Add salt to taste and 2 cups water. Mix them properly and close the lid. Pressure cook on low flame for 2 whistles.

Step 7

Turn off the flame and let pressure come down naturally. It will take approx. 5-8 minutes to come down. Open lid carefully and fluff rice with fork to separate rice grain.

Step 8

Transfer it to serving bowl and serve.