Put the rice in a strainer and wash it thoroughly. Leave it in the strainer to drain the excess water.
Heat the oil in a pan. Add bay leaf, cardamoms, cloves, and cinnamon. Then add chopped onion and fry until it becomes translucent.
Add rice and ginger paste. Stir everything very well for one minute over medium heat. Pour hot water and the coconut milk. Then add salt and sugar. Stir everything together and bring it to a boil.
When the water level reaches the level of rice, cover the pot, and lower the flame. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and fluff the rice with a fork carefully.
Add beresta (fried onion) and put the lid back on. Let it rest for another 5 minutes. Now we have delicious aromatic rice ready to accompany any curry dish.