1 1/2 cups (300 g) 11 oz Rice, Basmati, soaked for 30 minutes, drained
1 cup (200 g) 7 oz Ghee
10 g Garam masala, whole
2 cups (500 ml) 16 fl oz Water
a few strands Saffron (kesar), soaked in 1/2 cup warm milk
1/2 cup (60 g) 2 oz Cashew nuts (kaju), broken, fried
1/2 cup (60 g) 2 oz Walnuts (akhrof), fried
1/2 cup (60 g) 2 oz Almonds (badaam), fried
1/2 cup (100 g) 3 1/2 oz Groundnuts (moong phalli), fried
1/2 cup (60 g) 2 oz Pistachios (pista), fried
6 tbsp (60 g) 2 oz Raisins (Jdshmish), fried
1 tbsp (15 ml) Rose water (gulabjal)
1 cup (120 g) 4 oz Onions, fried
1 cup (200 g) 7 oz Ghee
10 g Garam masala, whole
2 cups (500 ml) 16 fl oz Water
a few strands Saffron (kesar), soaked in 1/2 cup warm milk
1/2 cup (60 g) 2 oz Cashew nuts (kaju), broken, fried
1/2 cup (60 g) 2 oz Walnuts (akhrof), fried
1/2 cup (60 g) 2 oz Almonds (badaam), fried
1/2 cup (100 g) 3 1/2 oz Groundnuts (moong phalli), fried
1/2 cup (60 g) 2 oz Pistachios (pista), fried
6 tbsp (60 g) 2 oz Raisins (Jdshmish), fried
1 tbsp (15 ml) Rose water (gulabjal)
1 cup (120 g) 4 oz Onions, fried
method
1. Heat the ghee in a pan; add whole garam masala. Saute till they crackle. Add rice and fry till a pleasing smell emanates. Add water and boil till the rice is %th done. Drain.
2. Mix all the dry fruits together.
3. In a pot, sprinkle some saffron mixture, spread a layer of rice and dry fruits, then the remaining saffron mixture, rose water, and fried onions. Seal the pot with aluminium foil.
4. Cook on very low heat for 30 minutes. Remove from heat and serve hot.
2. Mix all the dry fruits together.
3. In a pot, sprinkle some saffron mixture, spread a layer of rice and dry fruits, then the remaining saffron mixture, rose water, and fried onions. Seal the pot with aluminium foil.
4. Cook on very low heat for 30 minutes. Remove from heat and serve hot.
serving amount
serves: 4
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