For the Nut Mixture:

In a pan, add 1 tablespoon ghee and heat it.
Add cashews, almonds, and lightly crushed cardamom pods.
Slightly roast the nuts for about 2 minutes, then add a pinch of salt. Remove from heat and set aside.

For the Pilaf:

Heat ghee in a wide shallow pan, add onions and garlic, sauté until the onions are translucent.
Add rice and saute for 2-3 minutes. Add stock, salt and pepper and bring it to a boil. Cover and cook for 12-15 minutes or until the rice is completely cooked.
Once the rice is cooked, switch off the flame and let the rice rest for 5-6 minutes. Open the lid and drizzle some more ghee on top.Loosen the rice with the help of a fork, being careful not to break the grains.
Garnish with tossed nuts mixture, saffron strands and coriander