Wash the rice 5-6 times under running water, drain, and keep aside over a strainer, leave it some time to drain the water well.

Transfer the rice to a bowl. Add ½ tbsp of ghee, turmeric powder, ½ tsp salt, and ginger paste to it. Mix well, and keep aside for 30 minutes.

Heat 2 tbsp Ghee in a pan or kadai, temper with all the ingredients mentioned for tempering, sauté for a few seconds.

Add the rice, cashew nuts, and raisins, mix well and cook for 5 minutes, keep stirring in-between.

Now add water and salt, mix well and cook covered over medium heat.

When the rice is half-cooked, add sugar, garam masala powder, and javitri powder, mix well and keep cooking covered until the rice is cooked through. Keep stirring gently in-between 1-2 times. 

Adding sugar and spice powders is essential at this stage because you can still handle the rice well when it’s half-cooked. Otherwise, the rice grains tend to get mashed afterward with too much of stirring, and the flavours from the spice powders don't blend well into the rice either if added later. 

The rice gets cooked within 15 minutes over medium heat. The measurement of water to rice is perfect, no need to add more water to cook the pulao, otherwise, you’d end up having a sticky mess. Cook the pulao covered all the time, don’t uncover it frequently during the cooking.  

Remove from the heat when the rice is done. Keep the pulao covered after cooking to get the nice aroma when you are going to have it.

Serve Basanti Pulao hot with any curry of your choice.