| 1. | Grind cloves, cardamoms, cinnamon and peppercorns into a coarse powder. |
| 2. | Heat ghee in cooker for about 2 minutes. Add onions and fry till light brown. Add jaggery, 2 tbsp water and stir till mixture is brown. Add powdered spices. Stir for a few seconds. Add rice and salt. Stir fry for about 3 minutes. Add remaining water (4½ cups). Stir. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift vent weight slightly to release pressure. |
| 5. | Open cooker. Serve hot. |