In a wide bottomed pan, boil 8 cups of water. Salt the water heavily as this is the only time we will be seasoning the rice with salt. While the water is boiling, wash the rice under running water until the water starts to run clear.
Once the water starts boiling, add the washed and drained rice to the water. Cook for 6-8 minutes or until the rice becomes al dente.
Remove the pan from heat, and drain all the water. Pour cold water over the rice to stop the cooking process.
Divide the rice, and to one half, add the yoghurt.
If using saffron, add the saffron too, and mix it well.
In a pan, heat oil and ghee together. Swirl the pan such that the butter coats it well.
Once all the butter has melted, in medium heat, add the yoghurt mixed rice and pack it in well. Using a spatula, level the rice equally. I was too excited in this step so I could not take a proper picture.
Check if there's enough oil visible on the edges. If there isn't, add a little more oil. Once you have checked that, now add the rest of the rice in a sloping on the sides manner like shown in the picture. It should look like a mountain with more rice in the centre.
Using a solid round handle, make 5 holes in the rice mound. These will allow air to enter and exit, which will help in the browning of the rice at the bottom without burning.
Cook the rice on medium flame for 13-15 minutes. Check the sides for browning. Lower the heat after 15 minutes and cook for another 10-15 minutes on low heat. By this time the sides will start to become visibly golden. Run a rubber spatula or a knife along the edges before unmoulding the rice.
Keep a plate the size of the circle that the rice is in, and flip the pan carefully. Cut into the rice and serve it hot with side dishes of your choice.