Ghee rice

Ingredients:
Basmati rice - 2 cup
(3/4 cup for 1 adult )
ghee - 3 tbsp
salt - 1/2 tsp
ginger garlic paste - 1 tbsp

spices:
bay leaf - 2
clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece

garnish:
onion (thinly sliced)- 1 cup
ghee / oil - 2 tbsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs

Preparation:
Wash the rice thrice and drain excess water. Let it remain for 30 minutes.
Slice the onions into thin long pieces.
In a wok, heat 2 tbsp oil / ghee and fry the onion till they get golden brown. Keep aside. In the remaining ghee sticking to the pan, add the cashew , raisins and fry separately.Take them out and keep aside.
Finely chop the mint leaf + cilantro and keep everything for garnishing.

Procedure:
Start boiling some water in a pan.
Heat the remaining ghee in a wok and add the spices listed above.
After a few seconds, add the ginger garlic paste and saute well.
If needed add one more tbsp of ghee.
To this add the soaked, drained rice and saute well till it starts puffing.
Add salt and pour the boiling water just to completely immerse the rice.
Cover with a tight lid and keep the flame in minimum.
Now we will see small holes all over the rice. Continue cooking in low heat. If needed sprinkle a handful of hot water and stir once very carefully without breaking the rice.
After the rice gets cooked (but should be stiff, straight and long.....not mushy), switch off and leave for 10 minutes.
Add the fried onions, chopped cilantro, mint leaves, cashew, raisins and mix once.
At first the rice may seem be sticky, but will become fluffy after sometime.