1. In a pot, bring 2 cups of water to a boil. Add the soaked Gobindobhog rice and cook until the rice is tender but not overcooked. Drain any excess water and set the rice aside.
2. In a pan, heat oil or ghee over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamoms, sautéing until fragrant.
3. Add the sliced onions and sauté until golden brown. Then, add the grated coconut and cook for 2-3 minutes, allowing the coconut to release its aroma.
4. Add cashews or almonds (if using), turmeric powder, and garam masala. Stir well and cook for another minute.
5. Add the cooked Gobindobhog rice to the pan and gently stir to coat the rice with the spices and coconut.
6. Season with salt and cook for 2-3 minutes on low heat, allowing the rice to absorb the flavors.
7. Garnish with fresh coriander leaves before serving.

Serving Suggestions: Serve Gobindobhog rice coconut pulao with raita, pickle, or a side of grilled vegetables for a complete meal.