Wash and soak the rice for 15 minutes.

Coarsely powder cloves and cardamon pods. Add cinnamon powder and keep it aside.

In a large pot, heat ghee and lightly fry the cashew nuts. Remove and keep it aside.

In the same pot, add sliced onions and fry until golden brown.

Next add the coarsely ground spice powder from step 2, curry leaves and ginger garlic paste. Fry for a minute or until the raw aroma of the paste disappears.

Now add the soaked, drained rice and fry for another 2 minutes.

Next, add the coconut milk and salt and cook on medium high flame. Cover the pot with a lid while cooking.

Add about 1/4 cup water, if the milk seems to dry up while cooking and the rice doesn't seem to be cooked. (This is an optional step. If the coconut milk is sufficient to cook the rice, you don't have to add water)

In about 15-20 minutes, the rice is cooked (the rice grain when tested, should break easily between fingers). Simmer for 5 minutes.

Remove from heat and transfer to a serving dish.

Garnish with fried cashews, green chili and cilantro.

Serve hot. Enjoy!