The first step is to make the Pilau Masala. Put all the masala ingredients in a coffee grinder or spice grinder, reduce to a fine powder.
In a large pot, heat the ghee and fry the onions, a 1 1/2 teaspoon of salt, garlic and ginger till golden brown. Then add your masala and fry till you smell the aroma, about 30 seconds.
Next add the tomatoes and green chillies. Cook down till the tomatoes disintegrate and the ghee starts to seperate. Add the goat meat and another teaspoon of salt. Cook for about 45 minutes or till the meat is tender.
Now add the potatoes and cilantro mix well. Cook for about 7 minutes, we want it to be partially cooked but not all the way.
Add the rice, water and rest of the salt. You may need to add more salt now, so when you taste the water it should taste slightly salty but not overly salty. Bring to a boil and simmer covered for 8 minutes. Then shut the heat off, remove from the burner and let it continue to cook in the residual heat. Wait about 10 to 15 minutes before you open and then gently mix the rice and the veggies.
To make the garnish heat the ghee in a saucepan and fry the cashews till golden and then add the raisins and fry for a minute or so. Spread the garnish on top the rice before serving. This is an optional step.
If you are not familiar with goat meat you can substitute with beef.