Soak rice in enough water for 20 minutes.
Cook it al dente and keep aside.
In a pot, heat ghee and add the caraway seeds, cinnamon sticks and the cardamom pods.
Saute all for a minute.
Next add the ginger garlic paste and the sliced onions.
Saute them until light pink in colour.
Now add the masalas and the deghi mirch.
Adjust salt at this point accordingly and then add the cooked rice and mix lightly.
Cover and simmer on low flame for 15 minutes.
Serve it hot with any side dish or plain old raita.
