• Wash Rice in running tap water 2-3 times.
• Then soak it in enough water for about 2-30 mins.

Make Saffron milk

• In lukewarm milk ad saffron stands and let it stand till we use it in milk. Prepare this also about 30 mins, ahead of making Pulao.

Prepare Barista Onions

• Heat ghee/oil in kadhai or heavy bottomed pan, add onions and fry on medium heat. Keep on stirring onions, till it turns deep brown in color.
• Separate fried onions from the extra ghee and take out fried onions in a bowl and keep aside.

Prepare Pulao

• In the same ghee, add whole spices, on medium to low flame, sauté for a minute and then add nuts and fry till it starts giving the aroma of fried nuts.
• Take out some nuts and keep aside to add as garnish.
• Drain water from rice, add to kadhai, sauté rice for a few seconds.
• Add Saffron milk, mix it and then add water about 3 cups. Add salt and then mix well.
• Cover and cook rice, till it soaks all the water and rice grains are cooked. This takes another 10-15 mins or as much time as your steamed rice takes to cook.
• Check rice grains for doneness. Press between the thumb and index finger. It should not feel coarse.
• Once rice is done, switch off the flame and keep the rice covered for about 5-10 mins.
• Then, remove the lid and then lightly fluff rice with fork.
• Add Barista onions and very gently fold in rice.
• Serve hot topped with more barista with your favourite curry.