Wash the basmati rice thoroughly and soak it in water for 15 minutes. Drain the rice and set aside.

In a large saucepan, heat the ghee over medium heat. Add the drained rice and sauté for 2-3 minutes.

Add the coconut milk, condensed milk, saffron strands, sugar, cardamom powder, and a pinch of salt to the saucepan. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer for 30-35 minutes, or until the rice is cooked and the pudding has thickened.

Stir in the chopped pistachios and raisins. Cook for an additional 5 minutes.

Remove the saucepan from heat and let the pudding cool slightly.

Serve the coconut and saffron rice pudding warm or chilled, garnished with additional chopped pistachios and saffron strands, if desired.