Wash and soak the basmati rice for 15 minutes.
Meanwhile slice the onions, green chillies and keep aside.
Heat a non-stick pan, add ghee, oil once they heat, add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
Next add the sliced onions, green chillies and sauté them till onions change its colour.
Add ginger garlic paste and fry till raw smell goes.
Drain the water from the rice and add to the saucepan and mix gently without
breaking the rice and fry for a minute.
Add 1 ½ cup coconut milk along with the ½ cup of hot water and check the seasonings.
Cover with lid and cook on low flame for 15 minutes or till the rice is cooked.
Then gently fluff up the rice with a fork and transfer into a serving plate and garnish with fried cashew nuts.
Enjoy this delicious coconut milk pulao with your favourite gravy