Pre-soak rice in water for atleast 10 to 15 minutes.

In a large pot combine: water, 5 cardamom pods, and food color; bring to a boil. Slowly stir in rice, reduce heat, cover and simmer until rice is tender, (about 20 minutes).

In a large skillet over low heat, fry the remaining 5 cardamom pods in oil for about 2 minutes. Stir in the cooked, drained rice, and sugar. Cover and cook for another 5 minutes. Remove from heat and stir in the heavy cream, raisins, walnuts, almonds and orange zest.