Thursday, 15 May 2014

Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6
2 cup basmati rice
1 cup Jaggery/gur
1 black cardamom
2 green cardamoms
4 cloves
1 bay leaf
1 tsp fennel seeds
2-3 tbsp pure ghee
10 cashews
10 almonds blanched ,peeled and sliced
1 tbsp slices of dry coconut
10 raisins
1/2 cup milk
a few strands saffron
4 cup water


  1. Wash and soak rice for 10-15 minutes.
  2. Soak saffron in  1/2 cup warm milk and jaggery in 1 cup warm water.
  3. Heat ghee in a pressure cooker or in a big open vessel and add the dry spices i.e. black cardamom,green cardamom,cloves and bay leaves one by one.
  4. Now add rice along with 3 cups of water in it , add fennel seeds as well and cook under lid till the water evaporates and rice are half cooked. If you are using pressure cooker then cook for two whistles and then switch off the gas and open after the pressure releases.
  5. Now add jaggery dissolved in one cup water and saffron dissolved in milk and all the dry fruits and cook under lid till all the water and milk are absorbed in the rice.

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