Wash the rice 2-3 times to remove the starch and soak for 20 to 30 minutes. Drain it completely. Heat ghee in a pan and add cumin seeds.

When cumin seeds start to sputter, add chopped green chilies and fry for a minute. Add rice and roast for one minute.
Add 2 cup water and salt according to taste and mix well and cover the pan.

Once water begins to boil then reduce the heat to low. Cook on low flame till water is absorbed. In the meantime, while rice is cooking in a very low flame, heat a pan and add 1 teaspoon of ghee and fry the chopped onions.

Saute the onions till they turn golden brown colour and then switch off the flame. We have to keep mixing the onions using a spatula continuously till is golden brown colour.

Add the sauteed onions to the rice. We do not need to mix the rice with a spatula again. We can remove from flame and serve hot with dal/sabzi or raita.