Heat a pressure pan / pressure cooker on medium flame. Once hot add the whole garam masalas - cinnamon stick, cloves, cardamom pods, star anise and let the flavours infuse in the oil for about a minute.

Add cashews, raisins and green chillies in to the ghee + oil mixture.

Next in goes the curry leaves.

Next add in thinly sliced onions, add some salt, ginger garlic paste, until the onions become translucent. Do not brown the onions.

Measure and add the water into the pressure cooker, check for salt. The water needs to be slightly salty to taste.

Add in soaked basmati rice and cook for about 1 whistle on medium heat and then reduce the flame to low and cook for 10 minutes. Switch off the flame.

Once the pressure is released, carefully open the pressure cooker and fluff the biriyani rice carefully without breaking it.

Serve it hot with a nice spicy chicken curry or vegetable kuruma.