- 2 cups basmati rice
- 12 strands of saffron
- 1\2 cup coconut
- 1\4 tsp.
yellow food coloring
- 1\2 cup ghee
- 4 cloves
- 1 inch stick cinnamon
- 1\2 tsp. cardamom seeds
- 1\4 cup milk
- 1 tbsp. lemon juice
1/4 cup chopped pistachios
- 1/4 cup chopped almond
- 1/4 cup raisins
- 1tsp kewra
1. Rinse rice well, soak it in cold
water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes.
Soak coconut in water for few hours, until soft. Then thinly slice it.
2. In a large, heavy skillet
bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to
boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked,
Drain and keep aside.
3. Heat ghee in a heavy saucepan, add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple
of minutes. Add sugar and milk. Bring to boil simmer for few minutes.
4. Add rice, lemon juice, saffron water, Stir gently,
cook for 5 minutes over medium heat. Add pistachio nut, almond, raisins, coconut and kewra essence, stir gently and cover
with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.
Transfer to a serving dish and decorate with silver leaf.