Wash rice under running tap water for at least 4-5 times .This process removes the starch from rice and your grains look separated.
Soak the rice for 30 minutes in sufficient tap water.
After 30 minutes drain the rice through a sieve .WE need to dry the rice for 15 minute on sieve (leave it just like that or take a plate ,place a thick layer of paper towel and place drained rice on that .Paper will absorb all the extra moisture from the rice.
Take a pan .Add ghee/oil /butter to it .
When its hot enough turn the flame to low/medium ,and add bay leaf ,cardamom ,clove and cinnamon to it .Let them crackle for 30 seconds.
Add cashew and fry it on low flame till it looks pink or roasted.If using roasted cashew just add that .
Now add raisin . Saute it for 30 seconds .Don't let them burn ,otherwise they will leave a foul taste in your mouth.
Add rice to it .Be careful about not throwing paper towel in the pan..Saute rice for 2 minutes on medium flame.
Crush your saffron using roller pin and soak it into 2 tbsp of hot water.
Add 4 cups of water to it .Stir it once and mix saffron water and salt to it .
Cover it with a lid and keep the flame on high .
When your rice starts boiling (it will take about 1 minute)turn the flame low .
It will take another 10-12(or sometimes 15 minutes) minute for your rice to get ready .Check it after 12 minutes once if its ready or not . Take one grain and crush it between your fingers .If its done switch off the flame if not leave it for another 5 minutes like that. .This saffron rice is not mushy like jasmine rice .Grains are separated.
Let it stay covered for around 10 minutes after you switch off the flame .
After 10 minutes remove the lid .Fluff it with fork and serve .