Wash and soak basmati for 30 minutes.

Drain water and take it in a pan.

Add cloves, bay leaves, cinnamon and crushed cardamom.

Add enough water to cook the rice and salt to tate.

Boil on low flame and when the rice is 90% cooked, drain it on a sieve and set aside.

Add hot milk and saffron and set it aside.

In a pan heat ghee and roast cashew nuts and raising until crisp.

Remove them and add the rice to the same pan.

Mix well, pour the saffron milk, keep flame low, cover and cook for 5 minutes.

Garnish with the roasted nuts and raisins and serve it with some paneer tikka.