Step 1

Combine saffron and 1/2 cup (125ml) warm water in a bowl and set aside to infuse.

Step 2

Melt 1/4 cup (60g) ghee in a saucepan over medium heat. Add onion, spices and pandanus leaves, and cook, stirring occasionally, for 4-5 minutes or until onion has softened. Add the rice and cook, stirring, for 2 minutes or until rice is slightly toasted. Increase heat to high and add saffron mixture, coconut milk and 2 cups (500ml) water. Bring to the boil, then reduce heat to low and cook, covered, for 14 minutes or until rice is tender. Remove pan from heat and set aside, covered, for 5 minutes to finish cooking.

Step 3

Meanwhile, for the crispy cashew topping, melt ghee in a frypan over medium heat. Add onion and mustard seeds, and cook, stirring occasionally, for 5-6 minutes or until onion has softened. Add cashews and cook, stirring, for a further 5-6 minutes or until nuts are golden and onion is crispy. Transfer to a bowl and set aside.

Step 4

To make the crispy curry leaves, heat remaining 1/3 cup (80g) ghee in a small frypan over high heat. In 2 batches, carefully add curry leaf sprigs (stand back as they can spit) and cook for 30 seconds or until slightly translucent. Remove with tongs and drain on paper towel.

Step 5

Fluff rice with a fork and transfer to a large serving plate. Add cashew topping and crispy curry leaves to serve.