Soak rice in 8 glasses of water for at least 2 hours or preferably overnight.
Boil soaked rice with 3-4 crushed cardamom and 4-5 cloves for 8 minutes, once boiled. Strain rice in a strainer and set them on aside.
Now take a deep pan and mix rice with sugar, saffron leaves, saffron color, coloured sweetmeats. milk, ½ cup of sweetmeats, almonds, pistachios and raisins.
Heat 2 cups of Dalda Cooking Banaspati Ghee in a deep pan, add in crushed cardamom and cloves and let it sizzle for a minute or so now add in sugarcoated rice and stir well.
Lower down the heat and let rice simmer on medium flame and keep stirring with wooden spoon at alternate intervals.
Now place the deep pan on a tawa on slow flame with the top tightly covered, let the same be on dum for a while and then serve it in a nice rice dish and top it up with peeled and sliced dry fruits and sweet meats and some fresh khoya.
Generally, this traditional dish is cooked in Sela rice, but if you are using Basmati rice, then you can avoid or skip the requirement of soaking of rice in water for at least 2 hours.