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.