Wash basmati rice thoroughly and soak in water for 30 minutes. Drain the water.

Soak saffron strands in 1 tablespoon of water.

In a saucepan, bring 2 cups of water to a boil. Add rice and cook until 3/4th done (5-10 minutes).

Drain the water from the rice and set aside.

In a non-stick kadai, heat ghee over medium flame.

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

Add sugar and 1/2 cup of water. Cook until sugar dissolves completely and forms a thick syrup.

Add the partially cooked rice and stir gently.

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, until the rice is cooked through.

If the rice is undercooked, add a little more water. Check consistency often to avoid overcooking.

Serve warm.