Wash the rice very well with water then discard the dirty water.
Soak the rice with water for an hour.
Soak the saffron in warm milk for 15 minutes.
Heat oil and ghee in a pan.
Saute the whole spices for few seconds.
Then add raisins and fry for 40 seconds.
Then add the chopped nuts and fry for few seconds.
Add the soaked the rice and fry for 3 minutes with gentle hand.
Then add hot water, mix well and add salt and condensed milk. You can also add sugar. At this point taste the water, it should be salty.
Put it on high flame and let the water come to a boil.
Then reduce the heat to low and cook for 20 minutes with the lid on.
Then sprinkle the saffron soaked milk all over the rice and turn off the heat. Let the rice rest for another 5 minutes with cover.
Now fluff up the rice with a fork or spatula from the sides.
Garnish the pulao with beresta and coriander leaves.