Ingredients:
2 cups basmati rice 
12 strands of saffron
12 cup coconut
14 tsp. yellow food coloring
12 cup ghee
4 cloves
1 inch stick cinnamon
12 tsp. cardamom seeds
2 cups sugar
14 cup milk
1 tbsp. lemon juice
1/4 cup chopped pistachios 
1/4 cup chopped almond 
1/4 cup raisins 
1tsp kewra essence, diluted or 14 tsp., if concentrated
Silver leaves (varak) for decoration, optional

Method:

1. Rinse rice well, soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Soak coconut in water for few hours, until soft. Then thinly slice it.
2. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside. 
3. Heat ghee in a heavy saucepan, add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to boil simmer for few minutes.
4. Add rice, lemon juice, saffron water, Stir gently, cook for 5 minutes over medium heat. Add pistachio nut, almond, raisins, coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated. 
5. Transfer to a serving dish and decorate with silver leaf.
Serve warm.