Heat ghee in a pressure pan, add all the spices and chopped onion and saute for 1 minute.
Now add the washed basmati rice and fry for 2 minutes.
Add 2 cups of water and salt and pressure cook up to 1 whistle.
Recipe Courtesy: 4th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.