Zafrani (Saffron) pulao

This is again from the nawabi kitchens of hyderabad.

1. Warm roast saffron and dissolve in lukewarm milk
2. Soak basmati rice for half an hour.
3. In a pan, add oil, and add the dry spices (Jeera, Bay leaf, dalchini, laung, elaichi)
4. Add cashewnuts and raisins
5. As soon as the cashewnuts turn a shade of brown, add onions and ginger garlic paste
6. Add dhania and pudina after the onions are golden brown
7. Add biriyani masala or dhania powder
8. Add salt
9. Add water (1 3/4 cup of water) and cook till 3/4 done
10. Add fried onions and butter (Optional)
11. Add pomegranate seeds (optional)
12. Add the saffron mixture
13. Cook till the rice is done