Soak the raisins in water, keep aside.

Rub the parwal halves with a little turmeric powder and salt.

Heat 1 tbsp oil in a frying pan, shallow fry the parwals till light brown. Keep aside on a kitchen absorbent towel.

Add the remaining oil and 1/2 a tbsp of ghee in a deep bottomed pan, when smoking hot, throw in the crushed cinnamon, cardamom, cloves and bay leaves. Allow the spices to release their aroma.

Now add the pureed tomato, sprinkle in the salt and cook till the tomatoes are done and the smell of raw tomatoes is no longer there.

Stir in the ginger paste and cumin powder, splash a little water, saute for a minute or two.

Now add the soaked rice, sprinkle in the turmeric powder and sugar, saute for 3-4 minutes over a medium flame.

Throw in the fried parwals and raisins (drained from the water they were soaking in), add 1.5 cups of warm water, cook over a low flame till the rice is cooked to perfection. Splash a little water if it is getting a bit too dry.

Finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder. Allow to rest for 10 odd minutes.

Serve hot.