Follow these steps for perfect results
Dry Fruits
chopped
Ghee
melted
Black Peppercorns
whole
Sugar
Cardamom Pods
crushed
Rice
soaked
Fennel Seeds
Saffron Strands
soaked in milk
Milk
for soaking saffron
Wash and soak rice for 30 minutes.
Heat ghee in a pressure cooker on medium flame.
Add fennel seeds, cardamom, and black peppercorns to the ghee and saute for 30 seconds.
Add the soaked and drained rice, 1-1/2 cups of water, and saffron soaked in milk.
Close the pressure cooker and pressure cook for 2 whistles.
Allow the pressure to release naturally.
Open the pressure cooker and add sugar. Mix well.
Turn on the gas on low flame, cover, and cook until the rice has absorbed all the sugar and moisture.
Garnish with dry fruits and serve.
Expert advice for the best results
Adjust sugar according to your preference.
Soaking rice is crucial for a better texture.
Use good quality saffron for the best flavor and color.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with chopped nuts and saffron strands.
Serve hot or warm.
Pairs well with yogurt or raita.
Enhances the spice notes.
Discover the story behind this recipe
Traditional dish often made during festivals and celebrations.
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