Squeeze and collect the juice of the oranges. Remove the pulp and discard. Boil the skins in water for 5 minutes. Remove and cool. When cool remove the white pith and shred the skins finely. Keep aside.

Bring 3 It water to the boil. Add 3 tsp salt. Add drained rice and bring back to the boil. Reduce heat and boil for a further 5 - 6 minutes, until the rice is 3/4th cooked. Drain the rice and mix half of it with the saffron milk.

Heat oil in a pan; add onions, cloves, and bay leaves. Saute until onions are golden brown. Remove with a slotted spoon and drain the excess oil on paper towels.

Now in a large saucepan first add the oil then the plain rice. Sprinkle lemon rind and half of the fried onions and spices. Add 1/2 tsp salt and then saffron rice. Add shredded orange peel and the remaining onions.

Make a few holes down through the rice and sprinkle the lemon and orange juice and another 1/2 tsp of salt.