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Clean and soak rice in some water for 30 minutes. Drain the water completely and keep it ready.
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Soak saffron strands in warm milk for 30 minutes.
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Add 1 tbsp ghee in a frying pan and fry sliced onion till they are brown. Transfer these onions in a bowl.
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Add 1 tbsp ghee in same pan and roast cashews, almonds and raisins.
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Add 1 tbsp ghee in a frying pan and when ghee is warm, add caraway seeds, cinnamon, black cardamom, green cardamom, bay leaf, cloves and saute on low flame for a minute.
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Firstly add rice in rice cooker with 2 cups of water.
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Now add the sauteed spices, salt to taste and soaked saffron milk. Mix well.
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Close the cooker and let it cook till indicator in rice cooker comes to warm.
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Fluff the rice with fork, garnish with pomegranate seeds, roasted nuts and caramelized onions.