Ghee Rice

Basmati rice - 3 cups, washed and soaked in water for 1/2 hour
Ghee - 2 tbsp
Oil - 2 tbsp
Salt
(opt) Mint leaves - 2 tsp
Cloves - 4
Jeera - 1tsp
Cinnamon stick- 4* 1inch pieces
Pepper - 10
(opt) Cardamom - 2 pods
Onion - 1 medium, sliced thin
Raisins - 1 tbsp
Almond or Cashewnuts - 2tbsp

Heat the ghee and oil in a heavy bottomed vessel and once hot add all the spices.
Add 5 1/2 cups of water, salt and mint leaves.
Once it boils add the rice and cook covered on a low flame for 10 minutes. Do not open pan for a further 10 minutes.
The rice will not stick to each other and all the water must be absorbed by then. Fluff with a fork.
Garnish with fried onions, raisins and nuts.
Serve with Paneer curry.