Meethe Chawal


1 1/4 cups (basmati) rice

1/4 cup (60 gm) ghee

4 cups water

1 tbsp milk

4 green cardamoms

1 1/4 cup (300 gm) sugar

10-12 raisins

1/4 cup blanched and sliced almonds and pistachios

2-3 cloves

1 tsp yellow colouring – optional

25 mm stick cinnamon (dalchini)

a few saffron (kesar) strands

Dry roast the saffron strands in a small pan for 10 seconds. Add the milk and keep aside.

Clean, wash and soak the rice for 10 minutes. Drain and keep aside.

Put 2½ cups of water to boil.

Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamoms and rice and sauté for 5 minutes.

Add the saffron mixture, sugar and hot water and pressure cook for 2 whistles.

Allow the steam to escape before opening the lid.

Separate each grain of rice lightly with a fork.

Serve hot garnished with the mixed nuts.