Sweet Saffron Rice / Meetha Chawal

Other names: Zarda / Zafran

Prep Time: 15 min (except soaking time)
Cooking Time: 20 min
Serves: 2

Ingredients

1. Basmati rice - 1 cup
2. Sugar - 3/4 cup
3. Salt - 1/4 tsp
4. Water - 1 cup + 1/2 cup
5. Light coconut milk - 1/2 cup
6. Saffron strands - few
7. Ghee - as reqd

Whole spices

1. Bay leaf (optional) - 1
2. Cardamom pods - 3
3. Cloves - 3

Dried Fruits

1. Dates (pitted & chopped) - 1 tbsp
2. Cherries (halved) - 1 tbsp
3. Tuity fruity - 1 tbsp
4. Raisins - 1 tbsp

Dried Nuts

1. Cashew nuts (broken) - 1 tbsp
2. Almonds (silvered) - 1 tbsp
3. Pistachios (chopped) - 1 tbsp
4. Peanuts - 1 tbsp

Method

1. Stir fry cashew nuts, pistachios, peanuts, raisins in ghee one after the other; set aside.
2. Wash & soak rice for half an hour; drain; set aside.
3. Soak saffron strands in coconut milk; set aside.
4. Combine 3/4 cup sugar & 1/2 cup water; gently warm the syrup; stir continuously so that the sugar dissolves completely.
5. Heat ghee in pan, add bay leaf, cloves, cardamom; saute for a min or two, add the drained rice & stir fry until dry.
6. Transfer contents to a wide mouthed vessel, add in the sauteed rice, a cup of water, salt, coconut milk & stir well.
7. Heat vessel in a pressure cooker on high flame; as the water starts to boil, add the sugar syrup, stir well & close with lid.
8. Pressure cook for 4 min over high flame; reduce flame to low & cook for another 5 min.
9. Switch off gas; give a standing time to the pressure cooker before opening the lid.
10. Open lid, fluff cooked rice using a fork, allow to cool.
11. Stir in the dry fruits & nuts just before serving.
12. Serve either piping hot or at room temperature.