Wash and soak basmati rice for 30 minutes.

Then drain water and set aside.

Slice an onion lengthwise and deep fry until crisp and golden.

Set aside.

Roast some cashew nuts in ghee and set aside.

In a pan, heat ghee and add the spices.

After a minute, add in coarsely ground ginger and garlic and saute until the raw smell vanishes.

Add in the sliced onions and green chillies and fry until the onion is translucent.

Add the sauteed mixture, rice, salt and water in a rice cooker pan.

Cook until the cooker goes to warm position.

Keep stirring gently every 5 minutes until done.

Open the cooker after 10 minutes.

Transfer the rice to a serving bowl, garnish it with chopped coriander leaves, fried onions and roasted cashew nuts.

Serve it hot with a spicy curry and raitha of your choice.