Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

Infuse the saffron in a small bowl with a couple of tablespoons of hot water for about 10 minutes.

In a large pot, bring 4 cups of water to a boil. Add salt and the soaked rice. Cook until the rice is almost done (about 80% cooked), then drain and set aside.

In the same pot, melt the butter or heat oil over medium heat. Add the sliced onions and sauté until golden and caramelized.

Stir in the chopped dried fruits, nuts, and cardamom powder. Cook for another 2-3 minutes until the fruits soften.

Layer the partially cooked rice over the onion and fruit mixture. Drizzle the saffron water over the rice.

Cover the pot with a lid and reduce the heat to low. Steam for about 20 minutes.

Fluff the rice with a fork, mix gently with the fruit and nut mixture, and serve warm.