1. Wash and soak basmati rice for 15 minutes.
2. Drain rice in a colander, keep aside.
3. Heat ghee in a large heavy or nonstick pan.
4. Add whole spices, allow to splutter.
5. Add rice, stir very gently for half a minute.
6. Add hot water.
7. Cover, and cook till rice is half done.
8. Add milk and let it cook.
9. Each grain should be separate, not mushy.
10. Dissolve saffron in hot milk, but rubbing into it.
11. Add sugar, raisins, 3/4 almonds, cashews and saffron to rice.
12. Cover securely and cook till rice is fully done.
13. Stir gently, and allow any extra moisture to evaporate.
14. Garnish with remaining almonds and cashews, and serve warm.

Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day