Begin by rinsing the basmati rice under cold water until it runs clear, then soak for 30 minutes.

In a large pot, bring water to a boil and cook the soaked rice for about 10 minutes until al dente, then drain.

Heat butter and vegetable oil in a pot, add finely chopped onion, and sauté for 5-7 minutes until golden brown.

Stir in the ground cinnamon, cardamom, turmeric, and salt, and cook for an additional minute.

Layer half of the cooked rice over the onion mixture, then add half the dried fruits and nuts, and top with remaining rice.

Cover the pot with a lid, reduce heat to low, and steam for 30-40 minutes.

Remove from heat and let the rice sit covered for 10 minutes, then fluff with a fork and fold in fresh toppings.