Smear gobindobhog rice with turmeric and keep aside for 20 minutes.

Heat ghee and sunflower oil in a deep fry pan.

Fry cashewnuts and raisins until golden brown; set aside.

In the same oil, add bay leaves, cinnamon, green cardamom, and cloves; sauté until fragrant.

Add ginger and sauté until the raw smell vanishes.

Add the rice and stir gently, being careful not to break the grains.

Sauté for 3-5 minutes over medium flame.

Add warm water (1:2 rice to water ratio), sugar, and salt.

Add the fried cashews and raisins.

Cover and cook until almost all water has been absorbed and the rice is almost done.

Switch off the flame, add remaining ghee, cover, and let rest for 10-12 minutes.

Serve hot.