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Preparation Time : 60
Cook Time : 30
Total Time : 90
Basmati rice 250 gms
Grated jaggery 125 gms
Sugar 60 gms
Water 750 ml
Saffron Strands 10 nos
Desi Ghee 4 tbsp
Salt 2 pinch
Fennel Seeds 1/2 tsp
Black Currants 12 nos
Almonds 12 nos
Cashewnuts 12 nos
Dry Coconut Pieces 10 nos
Milki 2 tbsp
sugar, for giving caramelization effect 2 tbsp
Wash and soak the rice for 1 hour.
Warm the milk and soak saffron strands in it.
Cut the almonds and cashews lengthwise into halves.
In a thick bottom pan, Take 2 tablespoon ghee.Heat it on low flame.
Add the almonds, cashews, dry coconut and stir fry till golden brown.
Remove and keep aside.
Add 1 tablespoon ghee in the same pan.
Heat on low flame for 1 minute.
Add the fennel seeds and let splutter.
Add the jaggery, sugar, Blackcurrants and water.Let it come to a boil.
In about two minutes, the jaggery, sugar will melt.
Add the salt and rice and the saffron-milk.
Let it boil on full flame till almost cooked.
This will take about 20-25 minutes, depending on the rice type, age etc.
When the rice is almost cooked,add two tablespoon sugar and cover with a very heavy lid and keep the flame low.
After 5 minutes, shut off the gas.
Let it stand covered for 10 minutes.
Open the lid and Gently toss the grains so as to separate them.
Lastly add the fried almonds, coconut and cashewnuts
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