Kesar pulao is prepared on special occasions in north India. Its aroma makes you want to eat it, even more.
1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (Kesar)
1 1/2 tbsp Mixed Dry fruits (Pista, cashew nut, almond)chopped
a Pinch of saffron (Kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (Barak)
Water for boiling rice.
Wash soak and drain the rice.
Bring water to a boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves, and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper.
Serve the Kesar pulao fresh and hot.