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

In a large pan, bring enough water to a boil over medium heat. Once boiling, add the cardamom, cloves, and yellow food colour, stirring gently to combine the flavours.

Drain the soaked rice and carefully add it to the boiling water. Cook the rice until it is about 80% done, ensuring it remains slightly firm at the center.

Drain the rice completely and set it aside in a colander to remove any excess water.

In a separate pan, melt the butter over low heat until it becomes fragrant and fully liquid.

Gradually add the sugar to the melted butter, stirring continuously until the sugar softens and blends well, forming a light syrup.

Pour in the milk and cook the mixture for 1–2 minutes, allowing it to warm and combine with the butter-sugar syrup.

Gently fold the partially cooked rice into the pan with the butter, sugar, and milk mixture. Add almonds, cashews, or any other desired dry fruits.

Cover the pan with a tight-fitting lid and cook on low heat for 10–15 minutes, allowing the flavours to meld and the rice to fully absorb the sweetness.

Remove from heat and let it sit covered for a few minutes before serving to ensure the rice is fluffy and evenly cooked.