Soak rice for about 20 minutes. Cook it al dente (about 90 to 95% cooked but grains should be firm) adding some salt or skipping it if you do not prefer it.
Drain and set aside. Deep fry the onions and keep aside. In a pot, heat ghee and add the ginger garlic paste. Saute it for a while before adding the whole spices.
Now add the cashewnut halves to it. Shallow fry all these on a low heat. Finally add the green chillies and the garam masala powder.
Now add cooked rice at the bottom of a large vessel and top it up with the cashewnut mix, fried onions and the saffron milk. Garnish with chopped coriander. Now close the lid and allow it to simmer for about 15 minutes on a low heat.
Fluff it up with a ladle. Serve it hot with any gravy type side dish.
