Wash basmati rice thoroughly and drain. Let it sit aside for 45 minutes.

Warm 1 tbsp ghee in a small pan.

Sauté chopped mixed nuts for 2-3 minutes on low heat until golden and roasted.

Remove roasted nuts and set aside.

Melt 3 tbsp ghee in a nonstick or heavy-bottomed pan on low heat.

Add cloves and sauté for 3-4 minutes until they puff up and become aromatic.

Add washed rice and toss well until grains are coated with ghee.

Pour in water and saffron strands; bring to a brisk boil.

Once boiling, reduce heat to low, cover the pan, and cook until all water is absorbed.

In a separate small saucepan, add jaggery and coconut and place on low to medium heat.

Allow the jaggery to melt.

Pour melted jaggery and coconut mixture into the cooked rice and mix gently, being careful not to break the grains.

Use a fork to gently fluff the grains.

Cover the pan and cook on low heat for 4-5 minutes more.

Transfer Narali Bhaat to a serving bowl and garnish with roasted nuts. Serve as a festive dish.