Warm the milk in a saucepan, add saffron, and let it sit for an hour to infuse.

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

In a large saucepan, boil 4-5 cups of water with bay leaf and black cardamom.

Add ghee to the boiling water, then add rice and stir gently for 15 seconds.

Parboil the rice until 80% cooked.

Drain the rice in a colander and spread on a plate to cool.

In a heavy-bottomed pan, heat ghee and sauté cashews, almonds, and pistachios until golden.

Remove the nuts and set aside.

In the same pan, add cloves, black cardamom, bay leaf, green cardamom, and cinnamon stick. Sauté until aromatic.

Add rice, sugar, saffron milk, and cardamom powder. Stir gently.

Cover the pot and cook on low heat for 10 minutes.

Remove from heat and let it sit covered until ready to serve.

Fluff the rice gently with a fork.

Garnish with assorted nuts, dry coconut slices, and raisins. Serve hot.