Prepare the Onions and Rice:

• Chop 1.5 medium-sized onions.

• Wash and strain 1 cup of kalijeera rice.

Cook the Onions:

• In a pot, add a mixture of oil and ghee and heat over medium-high heat.

• Add the chopped onions to the pot and cook until they start to brown.

Add Aromatics:

• Add 2 tablespoons of minced ginger, bay leaves, and cinnamon sticks to the pot with the onions.

• Stir to combine.

Cook the Rice:

• Add the washed and drained rice to the pot.

• Stir the contents together until the water evaporates completely, being careful not to let the rice stick to the bottom of the pot.

• Add whole green Serrano peppers to the pot.

Add Water and Simmer:

• Once the rice browns slightly, add 3 cups of water to the pot.

• Bring the water to a boil.

• Reduce the heat to low and continue stirring occasionally to prevent the rice from sticking to the bottom.

Add Raisins and Cook:

• Add a handful of light green raisins to the pot.

• Cover the pot with a lid, leaving the stove on low heat.

• Do not mix the rice once the lid is on. Monitor the rice until it is cooked.

Finish and Serve:

• Once the rice is fully cooked, gently mix to combine the ingredients.

• Top with fried onions for garnish.