Zarda pulao

Heat half of the clarified butter in a heavy-based pan. Once hot, add the cashews, pistachios and raisins and roast until the cashews are a golden-brown colour. Drain and set aside

Add the remaining ghee to the pan and add the cardamom and cloves. Allow to sizzle for a few seconds, then add the water and saffron and bring to a simmer

Add the rice, place a lid on the pan and cook the rice gently until almost cooked. Remove the lid, mix the rice gently, then add the sugar, condensed milk and reserved raisins and toasted nuts. Remove from the heat and allow to sit with the lid on for a few minutes

Stir the rice gently before dividing between serving bowls