First dry roast the whole spices for spice powder in a small pan – ¼ teaspoon shahi jeera, 1 green cardamom, ¼ cinnamon stick, 2 cloves and 6 black pepper corns. Roast on low flame for 3-4 mins until fragrant.

Once cooled down, grind into powder and set aside.

In a pressure cooker heat 1 tablespoon oil and 1 tablespoon ghee. Roast 10 cashews until they are golden brown and set aside.

Now add 1 large onion finely sliced and cook on low to medium heat by constantly stirring.

As the onions turn golden brown and crispy, remove from heat. At this time, wash 1 cup basmati rice and soak in enough water for atleast 20mins.

Add the golden fried onions to a blender along with 2 tablespoon fresh thick curd and 2 green chillies.

Grind into a smooth paste and set aside.

In the same pressure cooker with remaining oil + ghee mixture, all whole spices like 2 cloves, 1 green cardamom, 1 black cardamom, 1 mace, 1 bay leaf, 1 cinnamon stick and ¼ teaspoon shahi jeera. Fry for a minute. And then add 2 sprigs of curry leaves and 2 green chillies slit.

Now add 1 small onion finely sliced and cook until translucent.

Next add ½ teaspoon ginger garlic paste and cook for 2 mins until there is no raw smell.

Add 1 small tomato finely chopped and cook until mushy.

Next add the prepared onion masala paste. Mix well.

Cook on low flame for 3-4 mins and then add ¼ cup mint leaves & ¼ cup cilantro finely chopped.

Now add ½ cup milk and mix well. After a minute, add 1 cup water.

Next add the prepared spice powder and salt as needed - mix well too.

In about 2-3 mins the mixture should boil well.

Add the soaked basmati rice and mix well.

Close the pressure cooker and cook on high heat for 3-4 mins. Reduce the heat to low and cook for 8-10 mins or until there are two whistles whichever happens first.

Let the pressure naturally before opening the pressure cooker.

Wait for 5-10 mins and rest the rice before fluffing it up. Garnish with roasted cashews.

Serve hot with any side dish of your choice or raita.