Wash the rice in a sieve under cold, running water until the water from the rice runs clear. Drain the rice and put in a saucepan, cover with water and Soak for 30 minutes. Drain.
Place a small frying pan over low heat and dry-roast the cumin seeds until aromatic.
Heat the ghee or oil in a karhai or heavy-based frying pan and fry the almonds and raisins until browned. Remove from the pan, fry the onion in the same ghee until dark golden brown, then remove from the pan.
Add the rice, roasted cumin seeds, cinnamon, cardamom, sugar, ginger juice, saffron and salt to the pan and fry for 2 minutes, or until aromatic.
Add the bay leaves and coconut milk to the pan, then add enough water to come about
Add the peas to the pan and stir well. Reduce the heat to very low and cook until the rice is cooked through. Stir in the fried almonds, raisins and onion, reserving some for garnishing. Drizzle with a few drops of rosewater if you would like a more perfumed dish.