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2 cups rice, Pakistani basmati ,

12 saffron strands

1\4 cup coconut, dried

1\4 teaspoon yellow food color

1\2 cup ghee

4 cloves

1 inch piece cinnamon stick

1\2 teaspoon cardamom, seeds (crushed).

2 cups sugar

1\2 cup water

1 teaspoon lemon juice

1\2 cup khoya

1\4 cup almond blanched,cut into sliver

1\4 cup raisins, golden

1\4 cup pistachio nuts, cut into slivers

2 tablespoons milk

1\2 teaspoon kewra

3-4 silver leaves (chandi varak).


  1. Rinse rice well; soak it in cold water for about 30 minutes and drain.

  2. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes.

  3. Soak coconut in water for 15 minutes or until soft. Then thinly slice it.

  4. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside

  5. Heat ghee in a heavy saucepan; add cloves, cinnamon and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved

  6. Add rice, lemon juice and saffron water, Stir gently, cook for 3-5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut, milk and kewra essence, stir gently and cover with a tight fitting lid.

  7. Reduce heat and cook for 12-15 minutes or until all the moisture has evaporated.

  8. Transfer to a serving dish and decorate with silver leaf, if desired. Serve Hot.

  9. Variations: Instead of khoya, rasgulla can be added.