Kesar Pulao (Saffron Rice)
Ingredients :
1 cup long grain (basmati) Rice
1 cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1-1/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond) chopped
1 tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2 tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.
1 cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1-1/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond) chopped
1 tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2 tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.
Method :
1. Wash soak and drain rice.
2. Bring water to boil and add the rice and simmer the flame.
3. When rice is half done add sugar (dissolved in little water) and ghee.
4. When fully done add the saffron, cardamom, cloves and half of the dry fruit.
5. Stir gently and cover for 10 minutes.
6. Garnish it with remaining dry fruit and silver paper.
7. Serve the kesar pulao fresh and hot.
Source : Indian Food Forever
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