Rinse rice, soak for 30 minutes, drain, and air-dry for 15-20 minutes.
Toss dry rice with 50g ghee, ginger paste, turmeric, salt, and sugar. Rest for 15 minutes.
Heat remaining 50g ghee in a heavy pot. Fry raisins until plump and cashews until golden, set aside.
In the same ghee, sauté bay leaves, cinnamon, cardamom, and cloves until fragrant.
Add marinated rice and sauté for 5-7 minutes until grains look slightly opaque. This prevents mushiness.
Pour in water and bring to a boil.
Add green chillies and the fried cashews and raisins.
Cover tightly and cook on low heat for 10-12 minutes until water is absorbed.
Turn off heat. Keep covered for a few minutes to allow the steam to finish cooking the grains.
Fluff gently with a fork.
Serve hot with Niramish Alur Dom, Begun Bhaja, Fried Papad, and Tomato Chutney.
