1. Soak rice in just enough water to cover it for an hour. Drain.
2. Heat ghee in a deep pan and gently sauté cashewnuts and raisins. Add grated nutmeg, rice and sauté gently for two to three minutes. Add slivered almonds and mix. Add two and one fourth cups of water and bring it to a boil. Add saffron, cardamom powder and mix. Add sugar and mix.
3. Cover and cook over low heat for ten minutes.
4. Serve hot.