Soak basmati rice for 30mins. Rinse with water thoroughly several times. In a saucepan, add three cups of water and allow it to boil. Add basmati rice and cook for 8mins or as required. Drain excess water and spread the rice on a plate to become cool.

Rinse bhindi with water. Cut 1.0 cm thick slices. Chop the onion.
In a nonstick pan, add oil and ghee. Switch on the burner. When the oil becomes hot, add cumin seed, red chili and black pepper. When it starts fluttering, add chopped onion and bhindi slices into the hot oil. Mix properly and cover with a lid. Cook in low flame with occasional stirring till golden brown. Add salt to taste.

Once the color of bhindi starts changing, switch off the burner. Add cooked rice. Mix gently with a wooden spoon.