Wash rice -2-3 times. Soak in enough water for at least 30 min. Add saffron strands in milk to prepare infused saffron milk.
In a pan fill enough water and cook rice till half done. Drain water from rice and keep aside.
In a pan add ghee and fry cashew nuts and almonds till light brown and give aroma. Take out and keep aside.
Add raisins and cranberries and fry for a minute. Take out and keep aside.
Add thinly sliced onions, and fry till brown, Add sugar, it helps in quick caramelisation of onions.
Once the onions are brown, take out. In remaining ghee add the whole spices and rice and salt.
Add saffron infused rice, onions, fried nuts and dry fruits(raisins and cranberries).
Mix rice with other ingredients with very light hands. Take care the rice should not get mushy.
Add mint leaves roughly torn. Cover the pan with for few minutes and keep for 5 minutes on low flame. This will infuse all the flavours in rice,
Before serving garnish pulao with pomegranate seeds and cubed apples.