To prepare the saffron rice, wash the rice and soak it in water for 30 minutes.

Heat ghee in a pan. Add the chopped nuts and dried fruit. Saute on medium flame until cashews are golden brown and raisins are puffed up. Using a slotted spoon, remove from ghee and keep aside.

In the remaining ghee, add the cardamom, bay leaf, cinnamon and cloves. Stir for 1 minute or so until the cinnamon unfurls and cloves are puffed up.

Drain the rice and add to the pan. Toast the rice with the spices on medium flame for 2-3 minutes.

Add 2 cups water and salt. Bring this to a boil.

Once the water is boiling, reduce flame, cover with a lid and allow to cook for 8 minutes or until the rice is nearly cooked.

Whisk the saffron powder in the milk and tip it into the nearly cooked rice.

Gently toss the rice in the saffron milk until it gets a uniformly golden hue. Remove the pan from the flame.

Mix half the fruit-nut mix into the rice.

Remove this onto a platter. Garnish with the leftover fruit-nut mix. Serve with a spicy curry.