First cook the rice as per the package instructions. It should take you about 10 mins to cook it and drain.

  

While the rice is cooking, heat the oil in a pan. Add the sliced onions to the oil and cook in low-medium flame stirring occasionally until nicely caramelized and crisp. Drain from oil and keep it aside. This should be done by the time rice is cooked through.

  

  

Meanwhile, soak the saffron in hot milk and keep it aside.

Once the rice is ready, heat the ghee in a large pan. Add the spices (bay leaf, cinnamon, clove, cardamom, star anise and Jeera) to the ghee and saute until the jeera starts to change color.

  

Now, add the cashews, raisins and almonds to the pan and saute until the cashews turn slightly golden and the raisins puff up.

  

Now add the cooked rice to the pan. Add the saffron soaked in milk and the salt. Turn the flame to medium-low. Carefully mix the rice until all the ingredients are mixed up, without mashing it. Turn off the flame.

  

Immediately, add the grapes, apple, pineapple chunks and fried onion to the rice. Toss well until combined.

  

Serve hot along with an optional garnish of fruits, nuts and fried onion.