Ingredients –
Procedure – Sliced almond, raisins and powdered cardamom are fried in hot ghee or vanaspati and then rice added, 120ml water is added next and the rice cooked till three fourths done. In the meanwhile, the saffron is roasted on a slow fire for few seconds, then powdered and soaked in 15ml water for about 15 minutes. 45ml water is then added to the sugar and allowed to boil and added along with the saffron water to the rice. The rice is allowed to be cooked on a slow fire with some live coal on the top of the lid. When grains are soft and the water absorbed, the rice is taken off the fire.
Credit- Some common indian recipes and their nutritive value.
