In a heavy-bottomed vessel, add 3 tablespoons of ghee, and allow it to melt. Once hot, reduce the flame; add the cashew nuts, almond, and sauté till it becomes golden brown. Remove the sautéed ingredients, and place it in a separate cup.
Add the raisins (dried grapes) in the same vessel, and saute for a few seconds. Place it with the sautéed cashew and almond.
In a pressure cooker, add 1 tablespoon of ghee. Once ghee is hot, add the cardamom, cinnamon, cloves, and bay leaf. Allow it to splutter.
Add the red chilies in the cooker and sauté for few seconds.
In the same pressure cooker, add the sliced onions. Fry till it becomes golden brown.
Now add the drained rice and sauté on low flame for 4 minutes. Do not over mix, as the rice might break. Add 2 1/4 cups hot water and required amount of salt. Close the lid and allow the cooker to give 4 whistles. Switch off the flame when whistles are done.
Wait till the pressure gets released. Remove the lid, and mix well the sautéed cashew, almond, and raisins.
Garnish the dish with sliced cucumber, sliced tomato, and chopped coriander leaves (if required). Serve hot with chicken curry or paneer curry or egg curry or potato curry.