In a small bowl, soak raisins in some hot water for 15-20 minutes to get some of the sweetness out.
In a pan over medium heat, add sugar and keep stirring until it caramelizes.
Add diced onion and keep stirring for about 1 minutes.(Note3)
Add cinnamon, black pepper and ground cloves, stirring together.
Add rice salt and ghee, stir everything well together.
Pour in liquid then add tomato paste, stir well to dissolve.
Bring to a boil uncovered, reduce heat and simmer
Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
Make the nuts:
In a skillet melt ghee, add pistachios and almonds stir for 2-3 minutes until lightly toasted, turn heat off.
Drain raisins and add to the hot skillet along with the dried apricot and toss everything together.
Serve rice on a platter garnished with nut mixture.