1. Wash rice and soak in water.

2. Grind ginger and garlic to fine paste.

3. Grind poppy seeds with coconut.

4. Heat ghee in a frying pan and fry cinnamon and cloves.. Add cashewnuts, onions and green chillies. Fry till the onions are light brown.

5. Add ginger garlic paste, fry for a minute. Add coconut and poppy seeds paste, stir well. Add tomato pieces and cook for few minutes.

6. Add coriander leaves and salt. Measure out water that is double the quantity of rice, add to the tomato mixture and bring to boil.

7. Drain rice from water, add to the boiling water. When rice is half-cooked, turn down heat and cover with a lid. Cook on pressure on very low heat for almost 15 minutes, or put in oven on very low heat for 20 minutes.