First of all heat ghee in a kadai, now add in rice and cook it for just 20-30 seconds then add in milk and mix well.
Now add in saffron, chironji, almonds, pistachious, raisins and mix all things well and cook till milk starts boiling. (save some almonds and pistachious for garnishing).
When milk starts boiling lower the heat and cook it for further 40-45 minutes, stir in between after every 5 minutes so milk don’t stick to bottom.
After 40-45 minutes add in sugar and cook it for 1-2 minutes then add in cardamom powder and mix well, now turn the off.
Take out kheer in a serving bowl, garnish with some chopped almonds and pistachious and serve hot.