In a bowl, add soaked rice, pour 2 tbsp ghee, turmeric powder, ginger paste, sugar and salt. Combine everything together. Make sure the rice is well coated. Keep it aside to marinate for 15 minutes.

Heat 2 tbsp ghee in a non-stick pot over medium-high flame. Lower the flame to medium. Then add raisins and cashews. Fry until the cashews turn light golden in colour. Transfer them to a plate and keep it aside to cool down.

To the same pot, add cloves, cinnamon stick, bay leaves and green cardamoms. Cook for a minute until they become fragrant.

Then add the rice mixture to the pot. Stir gently to combine everything together. Cook the rice, stirring frequently, for about 2 minutes.

Pour water and bring it to a boil over a high flame.

Cover it with a lid and lower the flame to medium. Cook for about 10-15 minutes until all the water has evaporated and the rice is fully cooked.

Turn the flame off. Add the fried cashews and raisins. Mix everything lightly.

Serve this fluffy basanti pulao with dum aloo or any other Indian curry of your choice.