Method:

• Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.
• Place almonds and cashewnuts in a flat microwave dish and cook, uncovered on Microwave MEDIUM (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashewnuts.
• In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave HIGH (100%) for two minutes. Stir. Cook, uncovered on Microwave HIGH (100%) for two minutes more.
• Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice.
• Add three and a half cups of water and milk and stir once.
• Cover and cook on Microwave HIGH (100%) for fifteen minutes. Allow standing time for five minutes.
• Garnish with almonds and cashewnuts . Serve hot.