Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside.
Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Saute for a few seconds.
Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Saute for 1-2 minutes.
Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts.
