Soak the basmati rice for about 30 minutes. Drain and keep aside

Soak saffron in half cup of warm milk.

In a heavy bottomed pan heat 2-3 tablespoons of ghee. Add all the whole spices. When aroma comes add green chilli and the soaked rice. Mix well for 2-3 mins with very soft hands (or the rice grains might break)

Add the soaked saffron with it's milk and add 2 cups of water. Now add cinnamon and cardamom powder and add salt to taste.

Now boil the rice on a high flame. When it starts to boil cover the pan and cook the rice

Mean while in another pan fry cashew nuts, almonds and raisins one by one and keep it aside.

In the same pan heat some more ghee and saute all the vegetables till they become crisp. Add some salt and pepper to it.

When the rice is cooked completely, switch off the gas and rest the rice for at least 10 mins with the lid on.

Add crispy vegetables and fryed dry fruits into the rice and mix them very carefully.

Your Shahi Pulao is ready. Garnish with coriander and mint. Serve with rayta