1 1/2 cups
a few strands
Drain soaked rice and boil in four cups of water with saffron till three-fourths done. Drain and keep aside. Heat two tablespoons of ghee in a non stick pan and sauté khoya lightly.
Heat remaining ghee in another non stick pan. Add cloves and green cardamoms and sauté for a few seconds. Spread a layer of rice, top with a few pineapple pieces and a little sugar.
Repeat these layers till all the ingredients are used up, ending with a layer of rice. Cover the pan and cook on low heat on dum on a tawa for about forty-five minutes to one hour.
When cooked sprinkle khoya. Decorate with raisins, cashewnuts, pistachios, almonds and silver varq. Serve warm.