1. Heat water in a deep non stick pan. Heat ghee in another deep non stick pan.
2. Add bay leaves, peppercorns, almonds, cashewnuts and raisins to the ghee and stir. Add rice and sauté for 1-2 minutes.
3. Add salt and saffron and sauté for ½ minute. Add 3 cups hot water.
4. When the mixture comes to a boil, again, cover and cook till the rice is done.