Wash the rice and soak it for 10 minutes , add salt, and 2 cups of water and cook them.
Spread the cooked rice in a flat plate and let it cool down.
Next heat the butter or ghee in a pan, add shredded coconut, Mango pulp and sugar and sauté it for few minutes.
After sugar is melted, add saffron, cardamom powder and cooked rice, mix well and sauté it for few minutes.
When the Pulao becomes thick, add blanched almond, sliced Pistachio and raisins and mix well.
Cover it and cook for 2-3 minutes on low flame.
Garnish with nuts and Serve hot.