Follow these steps for perfect results
Dry coconut (kopra)
sliced or chopped
Basmati rice
soaked
Paneer (Homemade Cottage Cheese)
grated
Badam (Almond)
broken
Sunflower Oil
for cooking
Salt
to taste
Cashew nuts
broken
Lemon juice
Saffron strands
soaked in milk
Raisins
Cardamom (Elaichi) Pods/Seeds
Bay leaf (tej patta)
Sugar
Cloves (Laung)
Orange Zest (Rind)
Cinnamon Stick (Dalchini)
Soak basmati rice for an hour.
Cook rice in a pressure cooker with oil, whole spices, and 3 cups of water until 3 whistles. Release pressure naturally.
Set rice aside.
Heat ghee in a heavy-bottomed pan. Add almonds, raisins, cashews, and grated coconut.
Toss until golden brown.
Add sugar and sauté until melted.
Add grated paneer and cooked rice.
Sprinkle orange zest and lemon juice and toss.
Add a pinch of salt and saffron soaked in milk. Toss again.
Serve hot.
Expert advice for the best results
Adjust the amount of sugar according to your preference.
Soaking the rice is crucial for a fluffy texture.
Use good quality saffron for the best aroma and color.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Garnish with chopped nuts and a sprig of mint.
Serve hot as a main course or side dish.
Pairs well with Dal Makhani and Paneer Butter Masala.
A cooling yogurt-based drink
Discover the story behind this recipe
A traditional sweet rice dish often made for celebrations and festivals.
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