Wash the rice twice and soak them in water for 1 hour. Soak kesar in one tablespoon water for half an hour Put the ghee in a frying pan and heat it. Add cumin seed to the ghee. After it crackles, add black pepper, long, dalchini, cardamom, cashews and raisins. Fry till the cashews turn light brown and the raising swell. Add rice to this mixture and fry for another 2 minutes. Take out the contents in a glass bowl and mix water, salt and kesar. Roast them in microwave for 12 minutes. Your Kesar Pulao is now ready. If you want to make the pulao in a cooker than put ghee in the cooker and heat it. Add cumin seed and crackle it. Now add black pepper, long, dalchini, cardamom, cashews and raising and roast them. Now add the rice and roast for another 2 minutes. Now put double the water then that of rice, salt and kesar in the cooker. Close the cooker. After one whistle turn off the burner. Reduce the pressure in the cooker so that the rice don't get overriped. Open the cooker after it has released all the pressure. Take out the contents in a bowl or plate. Cut 4 almonds length wise and garnish them on the Pulao. Your Kesar Pulav are now ready to serve and eat.
Use pure Kashmiri saffron for the authentic taste and aroma.