Wash basmati rice thoroughly and soak for 30 minutes.

Drain the water from the rice and set aside.

Soak saffron strands in a tablespoon of water.

Boil 2 cups of water in a saucepan.

Add rice and cook for 5-10 minutes, until 3/4th cooked.

Drain water from the rice and set aside.

Heat ghee in a non-stick kadai over medium flame.

Lower the flame and add cloves, bay leaves, cinnamon stick, cardamom, and peppercorns.

Cook until peppercorns sputter.

Add sugar, 1/2 cup of water, and cook until sugar dissolves into a thick syrup.

Add the half-cooked rice and stir.

Add chopped dates, raisins, almonds, and cashews.

Combine well and pour the saffron water on top of the rice.

Cover the pan and cook over low flame for 20-25 minutes, stirring occasionally to prevent burning.

If the rice is undercooked, add a little more water.

Check consistency to avoid overcooking.

Serve Modur Pulao warm.