Soak ¼ cup of basmati rice for 30 minutes.
Discard the water and blend rice to coarse paste and keep aside.
Now in a kadai boil 1 litre milk.
Add Saffron strands, stir it and cook for 2 to 3 minutes.
Then lower the flame and add the ground rice.
Stir and cook the ground rice on a low to medium flame for 10 to 15 minutes.
Keep on stirring at intervals so that the lumps are not formed.
When the rice is almost cooked, add sugar, cardamom powder.
Stir and cook firni for a further 8 to 10 mins till the firni thickens.
Pour the phirni in serving bowls. Garnish phirni with the chopped dryfruits.