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Preparation Time : 5
Cook Time : 25
Total Time : 30
Gobindo bhog rice 2 cups
Whole green cardamom 8-10 nos
Whole Cinnamon sticks 3 nos
Whole bayleaves 2-3 piece
Whole cloves 6-7 piece
Whole Nutmeg 1/2 piece
Whole mace 1 piece
Ghee 3 tbsp
Grated ginger 1 tbsp
turmeric powder 1 tsp
Saffron strands 1 pinch
Salt as per taste 3 tsp
Sugar as per taste 3-4 tsp
Cashew nuts 1/2 cups
Rainsins 1/2 cups
Hot water 4 cups
Wash and soak the rice for 15 minutes
Then strain it and leave for few minutes into the strainer.
Shift in a bowl and marinate with 1 tbsp ghee, turmeric powder and little sugar.Rest fir 20 minutes
Heat the leftover ghee in a heavy bottom pan.
Add all whole masala and let it crackle
Add cashew nuts and raisins and fry for a minute.
Add marinated rice and fry until it changes the colour.
Add grated ginger and saffron strands.
Then add hot water
Add salt and sugar and stir well.
When boil comes, cover and let it cook for 10-12 minutes at medium heat or until water is absorbed.
Then stir and cover again for 8-10 minutes at low heat.
Switch off the flame and give it 15-20 minutes resting time covering with a lid.
Enjoy with any spicy veg or nonveg curry..
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