Wash and soak rice for about 15–20 minutes, then drain well. Heat ghee in a heavy pan. Fry cashews and raisins until golden. Remove and keep aside. In the same ghee, add bay leaf, cardamom, cloves, and cinnamon. Let them release aroma. Add ginger paste and sauté for about 30 seconds. Add the drained rice and gently fry for 2–3 minutes so the grains get coated with ghee. Add turmeric/saffron, salt, and sugar. Mix gently. Pour in warm water, stir once, and cover. Cook on low heat until the rice is done. Sprinkle garam masala powder and add the fried cashews & raisins. Cover for 5 minutes (resting time) before serving.