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| Main ingredients | Basmati rice, Saffron, Ghee, Green cardamoms, Cinnamon, Cashewnuts, Raisins, Sugar, Blanched pistachio slivers, Silver warq |
| Cuisine | Uttar pradesh |
| Course | Mithai |
| Prep time | 45-50 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups Basmati rice, washed, soaked for 30 minutes and drained
- A large pinch of saffron
- ¼ cup ghee
- 2-4 green cardamoms
- 1 inch cinnamon
- 10-12 cashewnuts
- 2 tablespoons raisins
- 1½ cups sugar
- ½ teaspoon green cardamom powder
- Blanched, peeled and slivered pistachios for garnish
- Silver warq for garnish
Method
- Heat ghee in a handi, add green cardamoms and cinnamon, mix and sauté till fragrant.
- Add cashewnuts, mix and saute till light golden. Add raisins, mix and saute till they puff up.
- Add drained Basmati rice and mix with light hand. Add saffron and mix.
- Add 3¾ cups water, mix and let the mixture come to a boil. Further cook for 8-10 minutes.
- Add sugar and mix well with a light hand. Add green cardamom powder and mix.
- Reduce heat to low, cover the handi with a lid and continue to cook for 8-10 minutes or till the rice is cooked completely. Switch the heat off and allow the mixture to rest for 5-10 minutes.
- Transfer into a serving bowl, garnish with blanched pistachio slivers and silver warq and serve warm or cold.
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