- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 5 m
- Serves
- 4-6
Ingredients
- ¼ cup
- Chalo Basmati Rice
- 4 cups
- whole milk
- 5-6 tbsp
- raw sugar or granulated sugar
- 3
- green cardamom pods (pulverized in mortar and pestle or ½ tsp green cardamom powder)
- Pinch salt
- 12-14
- saffron threads or 1 pinch saffron threads
- 2 tbsp
- Compliments Slivered Almonds
- 2 tbsp
- chopped Compliments Unsalted Roasted Cashews
- 2 tbsp
- chopped roasted unsalted pistachios
- 1 tbsp
- Compliments Golden Raisins
- 1 ½ tsp
- rose water (optional)
Directions
Step 1
Add rice to a bowl and fill with cold water; drain through a fine-mesh sieve and repeat until the water runs clear. Soak the rice in cold water for 20 to 30 minutes. Drain in a fine-mesh sieve.
Step 2
Meanwhile, add 1/3 cup water and the milk to a pot over medium heat and bring to a boil, stirring to prevent browning on the bottom of the pan. Remove 2 tbsp of the milk to a small bowl; sprinkle in saffron to bloom.
Step 3
Drain the rice and stir into the milk. Cook, stirring occasionally until the rice is cooked, 40 to 50 minutes. Stir in sugar, cardamom, and salt; cook, stirring until the rice is mushy, 10 to 15 minutes.
Step 4
Add almonds, cashews and pistachios; stir in the saffron milk mixture. Cook on low heat until the rice mixture is thick, about 5 minutes.
Step 5
To serve, stir in raisins and rose water (if using).
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