A traditional dish during Baisakhi made with rice cooked in saffron and sugar, along with rich dry fruits. MEETHE CHAWALIngredients 1½ cups Tata Sampann Basmati Rice 4-5 green cardamomsA pinch of salt2½ tbsps ghee4-5 cloves1 inch cinnamon stick½ star aniseA large pinch saffron10-12 cashew nuts, chopped + for garnish10-12 almonds, chopped + for garnish¼ sliced dried coconut1½ cups sugar1 tbsp kewra water¼ tsp green cardamom powder¼ tsp nutmeg powder5-6 pistachios, blanched, peeled and slivered for garnishMethod1. Take Tata Sampann Basmati Rice in a large bowl, wash it twice and soak it for 1 hour. Drain and set aside.2. Heat sufficient water in a deep pan, add 1-2 green cardamoms, a pinch of salt, and mix well. Let the water come to a boil.3. Add the rice and mix well. Cook till the rice is almost cooked, drain and set aside.4. Heat ghee in a non-stick kadai, add cloves, open the remaining green cardamom pods and add to the pan. Add cinnamon stick, star anise, and sauté till fragrant.5. Add cooked rice, a large pinch of saffron, chopped cashew nuts, chopped almonds, coconut, and gently toss till well combined.6. Sprinkle sugar on top, cover and cook for 2-3 minutes. Gently mix well and cook till the moisture is absorbed and the mixture is dry. 7. Add kewra water, green cardamom powder, nutmeg powder and mix well.8. Transfer to a serving plate, garnish with chopped almonds, chopped cashew nuts and slivered pistachios. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #MeetheChawal
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