Add 2 1/2 teaspoons oil to the pan and heat over a medium low heat. Add bayleaf, cardamom, cinnamon and cloves and fry for a few seconds. Add onion and fry until translucent, about 2 minutes, stirring constantly. Add ginger, green chilli, cashews and raisins and fry for a minute or so, stirring constantly. Add rice and fry until opaque, 3 or so minutes, stirring constantly. Add tomatoes, salt and sugar. Blend in saffron and the soaking liquid. Add hot water and bring to boil. Lower the heat slightly and simmer, covered, until most of the water is absorbed and rice is tender, about 12 minutes.

Place vegetables on top of rice; do not stir. Simmer, covered, until rice is done and vegetables are tender but firm, 5-10 minutes. Place peas on top of rice during last 2 minutes of cooking. Remove from heat. Let stand covered for 10 minutes to allow rice to become plumper and fluffier. Serve garnished with brown-fried onions.