Fancy Rice

I don't remember - was this based on a persian recipe?  Indian

1 cup long grained rice (basmati) 

1/2 tsp saffron (kesar) strands

3 tbsp warm milk

1/2 cup cashew butter

2 bayleaves (tejpatta)

1 small cinnamon (dalchini) stick 4 cardamoms 

4 cloves (laung / lavang)

2 black cardamom (badi elaichi)

2 cups sliced onions

1 tbsp ginger-garlic (adrak-lehsun) paste

2 tbsp finely chopped cilantro

1 cup pineapple cubes 

Cook the rice

Combine the saffron and warm milk in a bowl, mix well and keep aside. 

Heat 2 tbsp of ghee in deep non-stick pan, add the bayleaves, cinnamon, cardamom, cloves, black cardamom and onions and sauté on medium flame for 8 minutes. 

Add the ginger-garlic paste, green chillies and sauté on a medium flame for 2 minutes. 

Add the cashew butter, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. 

Add the cooked rice and salt, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally. 

Add the cilantro, saffron milk and pineapple and mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.