1/2 cups long grained rice (basmati)
25 mm. (1") cinnamon (dalchini)
3 cloves (laung / lavang)
3 cardamom (elaichi)
1 tsp chopped garlic (lahsun)
1 tsp chopped ginger (adrak)
1 1/2 cups sliced onions
1/4 cup ghee
salt to taste
1/2 cup fried cashewnuts (kaju)
2 tbsp fried raisins (kismis)
Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic and cook for a couple of minutes.
Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the garnish.
Add the rice and 3½ cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening. Separate each grain of rice lightly with a fork.
Garnish with the fried onions, cashewnuts and raisins and serve hot.