1. Heat 1 tbsp ghee and fry raisins and cashewnuts for 1 or 2 minutes, remove from the pan and keep them aside. In the same pan add 2 tbsp ghee and fry onions until golden brown.

2. Add all the spices and when they splutter add 1 1/2 cups of water and bring to boil.

3. Add the rice along with half the coconut milk and some salt. Return to boil and then reduce the heat and add the green pepper and peas.

4. When the liquid has been absorbed, add the remaining coconut milk. Cover the pan and simmer until the rice is cooked through.

Garnish with fried cashewnuts and raisins and serve hot.