Blanch (optional) almonds and pistas, cut into thin slivers.
Wash and soak rice for 10 minutes.
Put water to boil, add rice, cook till 3/4 done.
It is done when grain gets mashed between fingers only when forced.
Drain out all water. Cool in a large plate.
Add sugar and mix gently till with hands till well blended.
Heat ghee. Add cloves, cinnamon and cardamom.
Add rice, and toss gently with spatula.
Dilute colour in 1/2 cup water, sprinkle over rice.
When well mixed, cover and simmer till all moisture evaporates.
Garnish with pista and almonds.
Serve hot.
