In a heavy-bottomed pan, add 3 tablespoons of ghee and allow it to melt. Once hot, reduce the flame. Add the cashews and almonds, and sauté until they become golden brown. Remove the sautéed nuts and set aside.
To the same pan, add the raisins (dried grapes) and saute for a few seconds. Remove raisins and add to the sautéed nut mixture that has been set aside.
In a pressure cooker, add 1 tablespoon of ghee. Once ghee is hot, add the cardamom, cinnamon, cloves, and bay leaves. Allow the ingredients to splutter.
Add the red chilies in the cooker and sauté for few seconds.
In the same cooker, add the sliced onions. Fry until they become 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 salt (to taste). Close the lid and allow the cooker to give 4 whistles. Switch off the flame when whistles are done.
Wait until the pressure releases. Remove the lid, and mix in the sautéed nut and raisin mixture.
Garnish the dish with sliced cucumber, sliced tomato, and chopped coriander leaves (if desired). Serve hot with any curry (e.g., chicken, paneer, egg, or potato curry).
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