Wash the Sama rice thoroughly and soak it in water for about 1 hour. Drain well and keep aside.
Heat some ghee in a kadai. Fry the potato cubes until lightly golden and cooked. Remove and keep aside.

In the same kadai, add another tablespoon of ghee. Add cumin seeds, green cardamoms and cinnamon. Sauté for a few seconds until aromatic.

Add the cashews, peanuts, chopped green chillies and grated ginger. Fry for about 1 minute.

Add the fried potatoes, raisins and soaked Sama rice. Gently mix everything together and sauté for 1–2 minutes.

Open the lid after a couple of minutes and gently fluff the pulao. Add a little ghee, mix well, turn off the heat and let it rest for a few minutes.

Garnish as desired and serve hot.