In a skillet add oil and bring to medium heat.

Add cloves, cinnamon, cardamom, bay leaves, and star anise. Give a quick stir.

Add cashews and stir until cashews turn light brown, then add onions and green chilies.

Sauté onions until light brown with the lid on. Stir occasionally.

Add turmeric. Give a quick stir.

Add ginger garlic paste and cook for 1-2 minutes with the lid off. Keep stirring.

Add rice and stir for 1-2 minutes and mix well until the rice is fully coated with the spices. Add the mixture to the rice cooker.

Add coconut milk and water. (Coconut milk and water together should form 6 cups of liquid total).

Add salt to taste and stir well. (Taste the liquid to make sure enough salt is in the dish).

Turn on rice cooker.

In 10 minutes, quickly stir the pot from the bottom. Put cover back on rice cooker and let cook.

In another 10 minutes, add cilantro and give a quick stir. Put cover back on rice cooker and let it finish cooking.