Wash the rice twice and soak in 4 cups of water for 20 minutes.
In a heavy bottomed vessel cook the rice along with 4 cups of water. Add 1 tsp of oil and little salt while cooking.
Cook this on stove top on medium flame for 8-10 minutes, till the rice gets cooked.
Be careful not to overcook it.
Once it becomes soft, switch off the flame and immediately drain the water.
Add 1 cup of cold water to this and let the water to drain completely.
The purpose of adding cold water it to stop the cooking process further.
In a pan add 1 tbsp oil and ghee.
Add in the slit green chilis (if adding)
Add in the cumin seeds.
Once the chilis start shrinking, add in the cashew nuts.
Saute till the cashew nuts turn golden brown.
Once it becomes golden, add in the cooked rice.
Mix gently and ensure the rice is not mashed or broken.
Let this cook in a medium flame for 2 minutes.
Switch off the flame.
If needed garnish with coriander leaves or fried onions.
Serve hot with rajma masala, chole or dal palak, methi dal or dhaba style dal.