Wash the rice and soak in water for 1/2 an hour. Drain the water and keep aside.
Crush the cashew-nuts and almonds into pieces and keep aside.
Crush the raw spices (cinnamon, cardamom and clove) and keep aside.
Heat ghee in a thick bottomed pan or pressure cooker. Add bay leaves and crushed raw spices and stir for 30 seconds.
Now, add cashew-nuts and almonds and sautè till the cashew-nuts turn light golden.
Pour the basmati rice and stir well.
Add turmeric powder, saffron, salt and sugar and mix very well.
Add water – make sure the rice should be properly immersed in water.
Cover the lid. If you are using a pressure cooker, cook it for 2 whistles in full flame. If you are using a pan, cook it for 20 minutes in low flame or till the rice it cooked properly and water gets fully absorbed.
Remove it from the flame. For pressure cooker, wait till the pressure cools down. For pan, you can serve instantly.
Your Basanti Pulao is ready to be served now.