Use good quality banasmati rice. Wash and soak in water for 1 hour.
Crush or chop the nuts.
Melt the gurr in water until it forms wire when squeezed and released between fingers.
Boil rice. When the rice are being cooked add a green cardamom and ghee in another pan. When green cardamom will release its fragrance then add the melted gurr in it then add the almost cooked rice (do not fully cook them).
Cook it until the melted gurr itself nearly disappear. Then add the nuts and other optional material in it. Cover the lid afterwards.
Garnish your recipe with the nuts and enjoy your favorite Gurr walay chawal.