#Festive#Challenge#Baisakhi#post-8#Meethe Peeley Chawal

Name: #Festive#Challenge#Baisakhi#post-8#Meethe Peeley Chawal
Total time: 2100 s
Yield: serve 4 serving
Cuisine: Indian
Ingredients: 11/4 cups long grained(basmati) rice; 1 cup sugar; 1 tbsp milk; A few saffron (kesar) strands; 2 tbsp ghee; 25 mm (1"") stick cinnamon (dalchini); 2 cloves (laung); 4 cardamom (elaichi); 1/4 cup blanched and sliced almonds and pistachios; 2 tbsp kishmish; 1 tsp elaichi powder

kalpana v. solanki @cook_13426427

Considered a good omen, this saffron and cardamom flavoured dish that incorporates both rice and something sweet, is often served at weddings in Punjab and is also found at most gurudwara.

kalpana v. solanki @cook_13426427

Considered a good omen, this saffron and cardamom flavoured dish that incorporates both rice and something sweet, is often served at weddings in Punjab and is also found at most gurudwara.

Saved

Ingredients

35minutes

serve 4 serving

11/4 cupslong grained(basmati) rice
1 cupsugar
1 tbspmilk
A fewsaffron (kesar) strands
2 tbspghee
25mm (1"") stick cinnamon (dalchini)
2 cloves(laung)
4cardamom (elaichi)
1/4 cupblanched and sliced almonds and pistachios
2 tbspkishmish
1 tspelaichi powder

Saved

Steps

35minutes

1

Dry roast the saffron stands in a small pan for 10 seconds. Add the milk and keep aside.
2

Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
3

Put 21/2 cups of water to boil.
4

Heat the ghee in a pressure cooker; add the cinnamon, cloves, cardamoms and rice and saute on a medium flame for 5 minutes.
5

Add the saffron mixture, sugar and hot water, mix well and pressure cook for 2 whistles.
6

Allow the steam to escape before opening the lid.
7

Separate each grain of rice lightly with a fork.
8

Serve hot garnished with almonds, pistachios and kishmish.