Fry onions in the ghee or olive oil in a large pan until golden brown.

Add in peas or chick peas or mushrooms.

Add the 6 mugful of water and the spices and bring to the boil.

Strain the soaked rice and add to the water. Sir well.

Bring to boil again. When the water is nearly fully absorbed turn off heat and leave lid on to slow cook.

When the rice is cooked serve warm.

3 cups rice – soaked for 1-2hrs
1 onion chopped or sliced
3 tbsp Ghee or olive oil
6 cups water
1 tbsp whole jeera
1 tbsp whole black pepper
2 whole cloves
½ tsp salt
Cupful of peas or chickpeas or sliced mushrooms