Ingredients: 1 cup Basmati Rice (long grain rice) 1 medium Onion, finely chopped 1 small Cinnamon stick 2-3 Cloves (lavang) 1 Green Cardamom 1/2 teaspoon Black Peppercorns 1 small Bay Leaf 4-5 Cashew Nuts 3-4 Raisins 1 teaspoon crushed Ginger-Garlic 1 Green chilli, finely chopped 1 tablespoon Ghee (Clarified butter) 2 cups Water Salt Directions: 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. 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. Add chopped onion and sauté until it turns light brown. Add cashew nuts, raisins, crushed ginger-garlic and chopped green chillies and sauté low flame for a minute. Add drained rice in pressure cooker and stir-fry for a minute. Add salt to taste and 2 cups water. Mix them properly and close the lid. Pressure cook on low flame for 2 whistles. 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. Transfer it to serving bowl and serve. NOTE: you can add coconut milk instead of water to cook rice which gives nice flavor.