Wash rice a few times and drain. If using jeerakasala rice, soaking is not needed. If using basmati soak it for about 30 mins. Drain completely.

Make a paste of ginger and if desired you can also crush green chili along with it. Slice the onions.

Bring 2 ½ cups water to a boil. Meanwhile carry on with the next steps.

Heat ghee and fry the cashews. When they are about to be golden, add raisins and saute until they swell up. Remove them to a plate.

In the same pan, fry onions stirring continuously until golden. Transfer these as well to a plate. Fried onions, cashews and raisins are for garnish.

In the same pot or pan, add the spices and saute until they turn fragrant. Take care not to burn.

Add onions and fry until golden.

Add ginger paste and saute just for a while.

Add drained rice and fry for 2 to 3 mins on a medium flame. Be gentle while stirring else the rice the break.

Add salt and pour the hot water.

Stir gently and check salt. If needed add more.

Regulate the flame to medium.

Cover and cook until all the water is absorbed. It takes about 5 to 8 mins depending on the kind of pot used.

When the water is absorbed completely fluff up the rice. If the rice is under cooked, sprinkle some water and cook.

Switch off and keep the rice covered for another 5 mins.