A sweet and savory saffron rice with dried fruits, nuts, and aromatic spices.
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Wash the Basmati rice under cold water until the water runs clear, then soak it for 30 minutes.
Crush the saffron strands slightly and soak them in 1/4 cup of warm milk to release the color and aroma.
In a heavy-bottomed pot, heat the ghee and fry the cashews, almonds, and raisins until the nuts are golden and raisins puff up; remove and set aside.
In the same ghee, add the cardamom, cinnamon, and cloves, sautéing for a minute until fragrant.
Drain the soaked rice and add it to the pot, gently stirring for 2 minutes to coat each grain with ghee without breaking them.
Add 2.75 cups of water and bring to a boil; once boiling, reduce heat to low, cover, and simmer until rice is 80% cooked.
Stir in the sugar, saffron-milk mixture, and half of the fried nuts, then cover tightly and cook on very low heat for another 8-10 minutes.
Turn off the heat and let the pulao rest for 5 minutes before fluffing with a fork and garnishing with the remaining nuts.
