Wash the rice and let it soak in the 2 cups of water for 30 minutes.

In the meantime fry the french fries (chips) and keep it on the side till required.

Drain out the water from the rice into a saucepan. Heat the water. Add cloves, cinnamon and cardamom.

When the water begins to boil, add ½ tsp salt from the required amount and 1 tsp ghee.
Add the rice and cook till its done. Do not overcook as you want each grain to be separate.

Remove the cooked rice into a big plate or tray. Spread it out gently with a fork and let it cool down.

Heat oil or ghee in a wide pan.
Add cumin seeds, bay leaves and a pinch of asafoetida.

Add sliced onions and stir fry over medium heat till it begins to turn brown.
Add garlic, ginger and chilli paste and stir fry for 30 seconds.

Add the chopped tomatoes, and grated beetroot. Stir fry for 3 to 4 minutes.
Add salt and garam masala. Mix well.

Add the rice,cashew nuts and french fries. Mix well.

Tips:
Adjust the spices according to your taste.
Add almonds if you don’t have any cashew nuts.

If you want to keep the rice warm, put it in a ovenproof dish. Sprinkle some milk or water over it. Cover with a foil and leave it in the oven at 150°C for 15-20 minutes.

Can use leftover rice for this recipe.