Heat ghee in a large saucepan and briefly fry the whole spices.
Add the cashews and raisins and fry till raisins are puffed up.
Add the ginger, curry leaves, onion and tomatoes and cook till the tomatoes are softened.
Add the rice and saute for five minutes.
Add the boiling water and cubes, if using, and keep on high till the water comes to a rolling boil.
Adjust salt and cook on low flame for around 20 minutes with closed lid till the rice is fully done.
Fluff up using a fork and serve hot with any side dish.