Wash and soak rice for atleast 30 minutes.

In a pan, heat the clarified butter or oil. Add the jeera / cumin seeds, pepper corns, whole garam masala’s (cloves, cinnamon, bay leaves and cardamom) and cashew nuts.

After the fennel seeds crackle, add the onions and saute them till they are slightly browned. Sprinkle little salt on the onions so that they sweat fast.Add salt and 3 cups of water and bring it to a boil.

When it starts boiling, add the soaked rice and close the lid (don’t reduce the flame).Keep opening the lid frequently to see if the water gets absorbed 90% by the rice (about 4 min on high flame).

At this stage you will see that the rice has absorbed 90% of the water and you will find small air holes on the rice surface, this is the stage where you need to keep it in slow flame and cook until all of the water has absorbed and the rice is tender. Switch off the flame.

Serve hot with any North Indian delicacies like paneer tikka masala, paneer butter masala, malai kofta, palak paneer, butter chicken or even mutton or chicken kofta curry and enjoyyyyy!!!!