Roast nuts in a pan until lightly browned and keep aside.

Sauté thinly sliced onions in oil and a pinch of salt.

Once the onion is caramelized, remove from pan.

Add all the whole spices, except fennel & ginger powders, to the same pan and heat until they become fragrant.

Reduce heat; add the ginger and fennel powder and stir well.

Add the soaked brown basmati rice.

Pour water and required salt in the pan, mix well and cover pan tightly.

After 7-10 minutes add saffron and raisins.

Once the rice is cooked and the water absorbed, fluff the rice.

Garnish the rice with the roasted nuts and sautéed onions.