Soak saffron in 2tbsp of warm milk for few minutes

Meanwhile, rinse rice and soak in fresh water for 30 minutes in a pan

Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices (cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. stir-fry until the onion turns golden brown

Add almonds, raisins, and well-drained rice, chili powder, milk, and sour curd, stir-fry for a further 5 minutes

Pour water into the rice, it should be just the right quantity – one inch above the rice level

Add the salt and saffron, stir well and bring to the boil

Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed

Fluff up the rice with a fork

Serve hot