How to make it

  • Soak the rice for at least an hour. In pot add water till half full.
  • Add Kewra essence , 3/4 of cardamom and cloves , saffron and boil .
  • Add rice .
  • When the rice is almost cooked then drain . ( do not over cook )
  • Sprinkle some cold water on top for the rice to separate .
  • Temper in a heavy bottom pan this well drained half cooked rice .
  • Sprinkle the sugar. and khoya on top .
  • Temper rest of the cloves and cardamom with ghee .
  • Dum for 15 mins .
  • Add the dry fruits on top .
  • Mix and before removing from heat add kewra .
  • Garnish and Serve .

Reviews & Comments 2

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  • cholena 11 years ago
    As for the Ghee , it is a class of clarified butter . Personally I substitute most of it ( for health purpose ) with Olive margarine . You may even use Vegetable margarine . People do make ghee at home but I find it tedious esp. when its readily available in supermarkets .
    As for the other things , Tempering, refers to the frying of spices to release their aroma .
    Dum means cooking on very low flame , in sealed containers ( In some cases, rough wheat dough is used to seal the edge of the lid , preventing the aroma from escaping ) allowing the food to cook, as far as possible, in their own juices . The spices used ( mostly fresh spices and herbs for flavouring ) are less , compared to other Indian dishes . Sometimes we even spread hot wooden charcoal on top of the lid . The result , well it simply cannot be explained in words : )
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    " It was excellent "
    shine ate it and said...
    Wow, I have cooked Pilau rice before -- but not like this... thank you for the learning experience! I may be in contact with questions LOL

    I hope you don't mind.

    Again, thank you

    Was this review helpful? Yes Flag

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