First, wash your rice until the water runs clear. Put aside.
Fry your golden onions for the topping, making sure to scoop out all the onions from the oil once done.
Heat your pulao pot on medium high, then add some oil from the fried onions.
Throw in your bay leaves and cinnamon sticks, fry for a couple of minutes, then add in your cardemom and cloves, fry for about 30 seconds.
Add in your sliced onions, and fry until transluscent.
Add in the shahi jeera, stir for a minute, then add in your ginger and garlic paste. Cook for a minute or two until the raw smells are gone, adding a splash of water if needed to keep them from burning.
Then add in your rice, and fry in the oil for 5 minutes until nice and flakey. You will hear the sound of the rice moving change when done.
Then pour in your water, milk, kewra water, salt, and sugar.
Bring back to a boil, then throw in your whole green chilis.
Put a lid on, turn the heat down to your lowest setting, and let simmer for another 10 minutes or so until the rice is fully cooked. Do not take the lid off during this process as the steam will escape.
Once done, take off the lid, taste a piece of the rice from the top to make sure it is cooked to your desired tenderness. Fluff the rice gently with a fork.
Then gently mix in a good amount of fried onions and pour some ghee on top.
Plate, garnish with more crispy golden fried onions, and enjoy!