Wash and Soak rice for 30 minutes.
Pressure cook rice with 1 cup of water, cloves and saffron till 2 whistles.
Once the pressure settles down, open the lid and gently fluff the rice.
In a heavy-bottomed karahi heat 3 tbsp pure ghee and spread it on all sides of karahi. Add cooked rice and add half cup sugar. Sprinkle cardamom powder.
Stir well gently so that sugar gets mixed evenly with cooked rice.
On a low flame cook zarda pulao mixture. Sugar will start melting. Stir occasionally. Cook till sugar solution dries up.
Once there is no liquid consistency, add pistachio, almonds and cashew. Mix well and switch off the flame. Add raisins.
Serve hot.
