INGREDIENTS

1 ½ cups of fragrant (basmati) rice (presoaked for at least 30 minutes before)

6 cups of water

1 cup of sugar

Less than ½ cup of water

¼ cup clarified butter

¼ tsp yellow food coloring (optional)

1 clove

3-4 green cardamoms

2 tbsp sliced almonds

¼ tsp salt

2 tbsp sliced pistachios (see tips)

2 tbsp coarsely chopped cashew nuts

FOR GARNISH

1 tbsp cashew nuts sliced

1 tbsp almonds sliced

1 tbsp pistachios sliced

2-3 tbsp Khoya (dried milk)

100 gms mini gulab jamun (see tips)

100 gms mini chamcham (optional)

2-3 tbsp chopped red and green candied fruits/murabba/ashrafis (optional)

Silver paper

DIRECTIONS

Bring the 6 cups of water to a rolling boil along with the salt, green cardamom, food coloring (if using), and cloves.

Add in the rice and cook it just until rice is fully cooked through and not mushy (see tips).

Drain the rice and set aside.

In a medium-sized pan, add less than ½ cup of water along with the clarified butter stir and add in the sugar, cook until sugar is well dissolved.

(Optional) Meanwhile, dry roast the almonds, cashew nuts, and pistachios in a pan placed over a low flame. Set aside.

Add in the boiled rice to the sugar syrup along with the almonds, cashew nuts and pistachios, mix well and cook over medium heat just until the sugar syrups start to dry.

Reduce the heat of the pan to low and place a flat skillet under the pan that contains the rice. Cover the pot with a lid or a damp cloth and place on a simmer until done, this should take around 15-20 minutes. (see tips)

Dish the rice out and top with additional sliced nuts of your choice (cashew nuts, pistachios, and almonds), candied fruits (ashrafis), khoya, gulab jamun, chamcham and silver paper. Serve immediately or cold, enjoy!

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