Heat the ghee and add the bay leaves, cloves, cinnamon and cardamom. Almost immediately, add the washed rice. Saute the rice until the moisture evaporates. Add the soaked saffron and 3 cups water. Cover and cook on low until the water is absorbed (about 7 minutes).
Heat the other two tablespoons ghee and roast the cashews until golden. Add the vegetables and stir fry until cooked but still crisp. Stir in the garum masala and salt. Stir this through the rice, and serve garnished with coriander.