Baghra Chawal/ tempered rice

For 250 grams rice
half a liter of water, more or less, according to the type of rice
2 tbsp ghee, or more
1/4 tsp garlic
1/4 tsp ginger
3 laung
2 choti elaichi
a small piece of darchini
a capful of kewra water
half an onion, chopped and fried till very light golden, it'll cook more in its own heat and become golden

a damp kitchen towel
kitchen weights

Wash and soak the rice in pletiful water for atleast half an hour.
Heat ghee in a utensil, add darchini, laung and elaichi to splutter.  Add the chopped onions. Add the ginger garlic paste, add the water. Bring the water to a boil and add the strained rice. There should be an inch of water covering the rice. Once the mix boils, turn the flame to medium low and add the kewra. Cover with the kitchen towel and place a lid on top. For best results, put kitchen weights on top or just utensils full of water so as to not let steam escape.

If cooking in a pressure cooker, add just enough water to cover the rice and a little bit more. Cover and bring to a whistle. After the whistle, turn the flame to low and cook for 5-6 minutes.
Carefully serve with a flat/slotted spoon.