1 cup basmati rice, rinsed and drained
2 cups water
1 1/2 T. Ghee
1 small onion, thinly sliced
1/2 T. Ghee
1 bay leaf
1 star anise
1 stick cinnamon
3 green cardamom pods
Strand of mace
2 green chilis, sliced in half
Chopped cilantro, chopped
Add 1 1/2 T. Ghee into a medium sized pan. Turn heat to medium. Add cashews and raisins and fry until the nuts are slightly browned and the raisin plump. Remove from pan and set aside.
In the same pan, add the thinly sliced onion and cook until onion is brown and carmelized. Remove to plate with cashews and raisins.
To the same pan add the other 1/2 T. Ghee along with bay leaf, star anise, cloves, cinnamon, cardamom and strand of mace. Fry for 1 minutes, then add 2 sliced green chilis and fry for another minute.
Add the 1 cup of rice and fry for about 2 minutes, until rice starts to turn to a solid white color. Do not brown rice.
Add 1/2 teaspoon salt and add 2 cups water. Put a lid on the pan until water boils. Turn burner to low and cook for 10 minutes with lid on.
Turn off the heat and keep covered for 10 minutes.
Once done, remove full spices. Add the raisins, cashews and fried onion and stir to combine. Serve rice with cilantro sprinkled on top.