Ingredients :
1 1/4 cups (250 g) 9 oz Rice, Basmati, soaked for 1 hour, drained
8 tbsp (120 g) 4 oz Ghee
4 Cloves (laung)
4 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), soaked
25 g Almonds (badaam), blanched
25 g Pistachios (pista), chopped
25 g Pine nuts (chilgoza), peeled
Method :
1. Parboil the rice and spread it out on a flat dish to cool.
2. Heat the ghee in a wok (kadhai); add cloves, green cardamom, and cinnamon stick.
3. Add 1/2 cup water, sugar, and saffron; stir till the syrup becomes slightly sticky.
4. Add rice and stir carefully on low heat for 15 minutes or till the mixture is absolutely dry. Remove from heat.
5. Add almonds, pistachios, and pine nuts; mix gently. Serve hot.
1 1/4 cups (250 g) 9 oz Rice, Basmati, soaked for 1 hour, drained
8 tbsp (120 g) 4 oz Ghee
4 Cloves (laung)
4 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), soaked
25 g Almonds (badaam), blanched
25 g Pistachios (pista), chopped
25 g Pine nuts (chilgoza), peeled
Method :
1. Parboil the rice and spread it out on a flat dish to cool.
2. Heat the ghee in a wok (kadhai); add cloves, green cardamom, and cinnamon stick.
3. Add 1/2 cup water, sugar, and saffron; stir till the syrup becomes slightly sticky.
4. Add rice and stir carefully on low heat for 15 minutes or till the mixture is absolutely dry. Remove from heat.
5. Add almonds, pistachios, and pine nuts; mix gently. Serve hot.
