Shallot masala ghee rice

1. Soak 2 1/2 cups of Kaima rice in water for 30 minutes. Drain water from the rice.
2. Heat 3 tbsps of ghee and 1 tbsp of oil. Add 1 tsp of caraway seeds. Cook for a few seconds.
3. Stir in 1/2 cup of thinly sliced shallots and cook in it turns golden brown in color. Add 1/2 tsp of turmeric powder and 1 tsp of garam masala powder. Cook on low heat for a minute.
4. Stir in the rice, and 2 1/2 tsps of salt. Fry on medium high heat for 2 to 3 minutes. Add 5 cups of boiling water. Cover and cook on medium high heat for 5 minutes and on low heat for another 5 minutes.
5. Heat 1 tbsp of ghee and fry 2 tbsps of blanched and sliced almonds until golden brown in color and crisp. Remove the almonds from the ghee. To the same ghee, add 1/4 cup of sliced shallots. Cook until the shallots turn golden brown in color.
6. Add the shallot, the fried almonds and 1 tsp of sugar to the cooked rice; mix gently.