Prep Time: 15 min (except soaking time)
Cooking Time: 20 min
- Basmati rice - 1 cup
- Sugar - 3/4 cup
- Salt - 1/4 tsp
- Water - 1 cup + 1/2 cup
- Light coconut milk - 1/2 cup
- Saffron strands - few
- Ghee - as reqd
- Bay leaf (optional) - 1
- Cardamom pods - 3
- Cloves - 3
- Dates (pitted & chopped) - 1 tbsp
- Cherries (halved) - 1 tbsp
- Tuity fruity - 1 tbsp
- Raisins - 1 tbsp
- Cashew nuts (broken) - 1 tbsp
- Almonds (silvered) - 1 tbsp
- Pistachios (chopped) - 1 tbsp
- Peanuts - 1 tbsp
- Stir fry cashew nuts, pistachios, peanuts, raisins in ghee one after the other; set aside.
- Wash & soak rice for half an hour; drain; set aside.
- Soak saffron strands in coconut milk; set aside.
- Combine 3/4 cup sugar & 1/2 cup water; gently warm the syrup; stir continuously so that the sugar dissolves completely.
- Heat ghee in pan, add bay leaf, cloves, cardamom; saute for a min or two, add the drained rice & stir fry until dry.
- Transfer contents to a wide mouthed vessel, add in the sauteed rice, a cup of water, salt, coconut milk & stir well.
- Heat vessel in a pressure cooker on high flame; as the water starts to boil, add the sugar syrup, stir well & close with lid.
- Pressure cook for 4 min over high flame; reduce flame to low & cook for another 5 min.
- Switch off gas; give a standing time to the pressure cooker before opening the lid.
- Open lid, fluff cooked rice using a fork, allow to cool.
- Stir in the dry fruits & nuts just before serving.
- Serve either piping hot or at room temperature.