1 1/4 cups (basmati) rice
1/4 cup (60 gm) ghee
4 cups water
1 tbsp milk
4 green cardamoms
1 1/4 cup (300 gm) sugar
1/4 cup blanched and sliced almonds and pistachios
1 tsp yellow colouring – optional
25 mm stick cinnamon (dalchini)
a few saffron (kesar) strands
Dry roast the saffron strands in a small pan for 10 seconds. Add the milk and keep aside.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Put 2½ cups of water to boil.
Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamoms and rice and sauté for 5 minutes.
Add the saffron mixture, sugar and hot water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Separate each grain of rice lightly with a fork.
Serve hot garnished with the mixed nuts.