Ingredients
7 cups cooked rice (chawal)
1 1/2 cups sugar
4 tbsp ghee
50 cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 pinches of saffron (kesar) strands dissolved in 2 tbsp warm milk
a few drops of saffron colour
For The Garnish 1 tsp almond (badam) slivers
1 tsp pistachio slivers
Method 1 1/2 cups sugar
4 tbsp ghee
50 cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 pinches of saffron (kesar) strands dissolved in 2 tbsp warm milk
a few drops of saffron colour
For The Garnish 1 tsp almond (badam) slivers
1 tsp pistachio slivers
- Combine the rice and sugar in a bowl, mix well and keep aside.
- Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bayleaves and sauté on a medium flame for 30 seconds.
- Add the rice-sugar mixture and mix well.
- Combine the saffron-milk mixture and saffron colour in a small bowl and mix well.
- Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally.
- Serve hot garnished with almond and pistachio slivers.