Instructions: Rinse the rice, removing any stones. Using a sharp knife, cut the onion into slices.

Melt the ghee in a large saucepan and saute the onion until crisp and golden brown. Add the ginger, garlic, and salt to the onion in the pan, stirring to combine.

With a slotted spoon, remove half the spicy onions from the saucepan and set aside.

Add the rice, black cumin seeds, cloves, cardamom, cinnamon sticks, and peppercorns to the mixture in the pan and stirfry for 3-5 minutes.

Add the water to the mixture in the pan and bring to a boil. Reduce the heat, cover and cook until steam comes out through the lid.

Check to see whether the rice is cooked.

Transfer the fried spicy rice to a serving dish and serve garnished with the reserved fried onions.

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