Wash rice, drain, and then set aside to dry for an hour or so. (Basmati rice is preferable.)
Heat a pan, add 1 tbsp ghee and cloves.
Add rice, and roast on ghee for a couple of minutes.
Cook rice in pressure cooker by adding slightly more water than you usually do for rice. Mom added about 2 and a half cup water. (Excess water will get absorbed when you cook it later by adding coconut and jaggery.)
Meanwhile mix grated coconut and jaggery properly in a separate vessel.
Heat a pan on low heat, add 1-2 tbsp ghee, coconut-jaggery mixture, cardamom powder, sliced cashew nuts and almonds, and mix well.
Add rice and mix carefully to ensure that you don't break the grains.
Cook on low flame for about 15-20 minutes till the coconut and jaggery mixture gets cooked properly. Keep stirring every 5 minutes or so to ensure that the rice doesn't get burnt at the bottom of the pan. (Mom covers the pan partially, while the rice is getting cooked.)