How to make Meethe Chawal -

Variously known as meethe chawal, kesar bhaat, zarda wale chawal, zafrani chawal – it is a sweet rice with saffron flavour

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tata Sampann Basmati Rice, Green cardamoms (छोटी इलाइची)

Cuisine : Indian

Course : Mithais

Meethe Chawal

Meethe Chawal Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Meethe Chawal Recipe

  • Tata Sampann Basmati Rice 1 1/2 cups

  • Green cardamoms 4-5

  • Salt a pinch

  • Ghee 2 1/2 tablespoons

  • Cloves 4-5

  • Cinnamon 1 inch

  • Star anise 1/2

  • Saffron a large pi

  • Cashewnuts chopped 10-12 + to garnish

  • Almonds slivered 10-12 + to garnish

  • Dried coconut sliced 1/4

  • Sugar 1 1/2 cups

  • Screwpine water (kevda jal) 1 tablespoon

  • Green cardamom powder a pinch

  • Nutmeg powder 1/2 pinch

  • Pistachios blanched, peeled and slivered for garnish 5-6


Step 1

Take Tata Sampann Basmati Rice in a large bowl, wash it twice and soak it in sufficient water for 1 hour. Drain.

Step 2

Heat sufficient water in a deep pan, open out 1-2 green cardamoms pods and add to the water, add a pinch of salt, and mix well. Let the water come to a boil.

Step 3

Add the rice and mix well. Cook till the rice is almost cooked, drain and set aside.

Step 4

Heat ghee in a non-stick pan, add cloves, open out the remaining green cardamoms pods and add to the pan. Add cinnamon stick and star anise, mix and sauté till fragrant.

Step 5

Add cooked rice, a large pinch of saffron, cashewnuts, almonds and coconut slices and mix gently so that the rice grains do not break.

Step 6

Add sugar, cover and cook for 2-3 minutes. Mix well gently and cook till the moisture is absorbed and the mixture is dry.

Step 7

Add screwpine water, green cardamom powder and nutmeg powder and mix gently.

Step 8

Transfer onto a serving plate, garnish with almonds, cashewnuts and pistachios and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.