Rinse the rice thoroughly under cold water, then soak it for 20–30 minutes to ensure even cooking.

In a large pan, bring water to a boil over medium heat. Once boiling, add the rice along with cardamom, cloves, a cinnamon stick, and yellow food colour. Stir gently to mix the spices and colour evenly.

Cook the rice until it is about 80% done, keeping the grains slightly firm. Drain any excess water and set the rice aside.

In a separate pan, melt the butter over low heat until smooth and fragrant.

Add the sugar to the melted butter and stir gently. The sugar will not dissolve completely but will combine with the butter to form a crumbly, grainy mixture.

Pour in the milk and cook for 1–2 minutes while stirring to create a creamy, lightly sweet mixture.

Gently fold in the partially cooked rice, ensuring the grains are coated without breaking.

Sprinkle in your desired dry fruits such as almonds and cashews, then cover the pan with a tight-fitting lid.

Cook on low heat for 10–15 minutes, allowing the rice to absorb the flavours and become soft and aromatic.

Remove from heat and let it rest, covered, for a few minutes before serving.