Ingredients:
1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.
- Wash soak and drain rice.
- Bring water to boil and add the rice and simmer the flame.
- When rice is half done add sugar (dissolved in little water) and ghee.
- When fully done add the saffron, cardamom, cloves and half of the dry fruit.
- Stir gently and cover for 10 minutes.
- Garnish it with remaining dry fruit and silver paper.
- Serve the kesar pulao fresh and hot.
