Navratan pilau (nine jeweled rice) recipe

Recipe ingredients

1 cup basmathi rice
1 3/4 cups water
1/4 cup oil
1 small finely sliced onion
6 cloves
1 inch cinnamon stick
1 teaspoon salt
1/2 teaspoon cumin seed
1/4 cup frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 teaspoon water
1/4 cup diced tomatoes, 1/4 teaspoon red pepper, salt, garam masala, 6 drops red food coloring mixed in 2 teaspoons water
1 thinly sliced onion
2 1/4 cups ghee
1 ounce almonds
1 ounce cashew nuts
1 1/2 ounces golden raisins
1 ounce pistachio nuts
1 inch piece ginger thinly sliced
1 green chili, optional
1 hard boiled egg

How to make navratan pilau (nine jeweled rice)

Clean, wash and soak rice in 1 3/4 cups water for pressure cooking or in 2 cups of water for pan cooking.
Heat oil and fry the onions.
Add whole spices.
Fry 1 minute.
Add rice and fry for 2/3 minutes to coat the rice grains with oil.
Add the water which the rice was soaking in.
Pressure cook, building up the pressure to 15 psi and let drop or cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
Divide rice into three parts.
Thoroughly mix A with one part and B with another.
Leave the last part plain.
Keep rice separate and warm in the oven.
Meanwhile fry the onion until it is crisp.
Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili.
Chop egg and sprinkle with salt.
Keep warm until required.
To serve, place onions, nuts, chopped egg and all of C in a dish and spread the three batches of rice in clumps above it.