Boil 10 cups of water.
Wash, drain and soak the rice for 30 mins. Drain it in a colander.
Slice an onion finely.
Saute it in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.
Heat one more tsp of ghee in it.
Add the rice.
Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care)
Add a piece of cinnamon to the rice.
Pour the boiling water and enough salt.
Cover and cook.
Meanwhile, slice the 1/2 onion finely, mix it with a pinch of salt and sugar and fry it in ghee.
Fry nuts and kismis.
Drain the rice when it is 90% cooked.
Toss the rice in the colander, so that all water is drained.
Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.
Spread the cooked rice uniformly (but do not press) and heat on low flame for 2 - 3 mins while gently turning the rice with a wooden spatula.
Garnish it with fried onion and nuts.
:- A good combination with naadan parippu curry, chicken fry and pappadam.
:- Extra Calories can be cut down if garnishing is avoided.