Wash the rice very well under running water. Then leave it in the strainer for half for air dry.
Put a pan on medium-high heat with ghee or butter. When it is hot add bay leaf, cardamoms, cloves and cinnamon stick. Add the chopped onion and fry until it becomes transparent.
Add the rice and grated ginger. Fry the rice for one minute while stirring continuously. Then add hot water and warm milk. Add salt and sugar. Mix everything.
When starts to boil, lower the heat to medium-low and let it cook.
When the water level is equal to the level of the rice, add the raisins. Cover the pan with a lid and lower the heat to a minimum.
Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and mix everything carefully.
Turn off the heat and add Beresta (fried onion) and dry nuts. Put the lid back on and let it rest for another 5 minutes.
Serve this delicious aromatic rice to accompany any curry dish.