Portion Size – Serves 6



  • 1 cup basmati rice or long grain rice
  • 2 tbsp clarified butter/ghee
  • 1 ¾ cup water
  • 2 tbsp milk
  • ½ cup sugar
  • 1 piece of cinnamon stick/dalchini
  • ¼ tsp saffron threads/kaser
  • 4 whole cloves/laung
  • ½ tsp cardamom seeds coarsely crushed/ilachi
  • Pinch of salt
  • 3 tbsp pistachios and almonds sliced or crushed/pista, badam
  • 1 tbsp raisins/kishmish


Step 1 :

  • Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change colour. Set aside.

Step 2 :

  • Put the rice, water, cinnamon stick, and salt in a sauce pan over medium high heat.

Step 3 :

  • When the rice comes to boil, reduce the heat to low and cover.

Step 4 :

  • Let the rice cook for about 15 minutes, or until the water has evaporated.

Step 5 :

  • While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.

Step 6 :

  • Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.

Step 7 :

  • Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.