Wash and soak basmati rice for minimum 10 mins.
In a heavy bottomed vessel or cooker, heat half the ghee. Add items given under 'to temper' in order.
Add vegetables except green peas. Sprinkle sugar and fry for 1 minute.
Drain water from rice and add to the veggies. Roast for 1 more minute carefully without breaking the rice.
Pour 1 & ¾ cup water to it. Add salt, kewra water and boil for 2 mins. By now the rice would have half done. Lower the flame and add green peas.
Mix and cook covered for 10 mins in low flame.
Once done, open and fluff the rice very carefully (just 2-3 turns)Keep aside for 5 mins. Mean while fry cashews in remaining ghee until golden and crisp.
Add to pulao and serve. It is important to give standing time for the rice to become fluffy and soft.