In a large pot, bring enough water along with salt and food coloring to a boil over medium heat.

Drain the soaked parboiled basmati rice and carefully add it to the boiling water. Cook until the rice is just tender (about 6-8 minutes). Strain and set aside.

In the same pot, heat clarified butter or oil over medium heat. Add the cardamams and cloves, cooking for about 1 minute until fragrant.

Gently add the strained rice, sugar, candied fruits, sliced nuts, and Kewra essence into the pot. Mix gently to avoid breaking the rice grains.

Cover the pot tightly, reduce heat to low, and let it steam for 30 minutes without lifting the lid.

After 30 minutes, remove from heat and fluff the rice gently with a fork before serving.