Follow these steps for perfect results
Basmati Rice
soaked
Saffron
strands, dry roasted
Milk
warm
Sugar
Cardamom
pods/seeds
Cinnamon Stick
Almonds
sliced
Pistachios
sliced
Raisins
Turmeric Powder
Sunflower Oil
Clean, wash, and soak rice in water for 15-20 minutes.
Dry roast saffron strands for a few seconds and mix with milk. Set aside.
Boil 4 cups of water with cinnamon and cloves.
Drain the rice and add it to the boiling water. Cook until almost done.
Drain the rice again and set aside.
Heat oil in a pan. Add cinnamon, cloves, and cardamom and stir briefly.
Add rice, sugar, saffron milk, dry fruits, raisins, and turmeric. Drizzle with water.
Cover and simmer on low heat for 5-10 minutes.
Turn off heat and let rice absorb flavors.
Fluff with a fork and serve warm, garnished with pistachios and almonds.
Expert advice for the best results
Adjust sugar to taste.
Use high-quality saffron for best flavor and color.
Soaking rice ensures even cooking.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated gently.
Garnish with chopped nuts and edible silver leaf (varak).
Serve warm as a dessert.
Serve with a side of yogurt or raita to balance the sweetness.
Complements the spices in the rice
Discover the story behind this recipe
Traditional festive dish in Awadhi cuisine, often served during weddings and celebrations.
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