Wash, rinse and soak rice for 20 minutes.

Mix well milk, cream, sugar and salt. Add the water. Set aside

Drain the rice set aside.

In a small skillet heat the jeera, laung, dalchini and elichi until you get an aroma.

Heat ghee in a heavy kadhai/wok I used the cooker.

Add cumin seeds, cinnamon, bay leaf, cardamoms, laung/cloves stir and allow to splutter.

Add the drained rice and fry in ghee for 2 minutes or until rice gives a lovely aroma.

Add the cream and milk and water mixture.

Check the seasonings and bring to a boil.

Once the mixture comes to a boil cook on low heat until cooked. I do not cover my rice when I cook it in an open pan as it spills over. If you are comfortable covering it please go ahead.

Once the rice is cooked the grains should be cooked but separate.

Mix in chopped nuts gently.

Serve hot with curd and pomegranate raita.