. 2 cups Pakistani Basmati rice
. 4 cups water
. 1 tsp yellow food color
. 1/2 cup ghee
. 2 cloves
. 1 inch piece cinnamon stick
. 1/2 tsp crushed green cardamom
. 1 cup sugar
. 1/4 cup milk
. 1 tbsp lemon juice
. 1/2 cup khoya
. few saffron strands
. 1 tsp kewra essence
. 1/4 cup almonds cut into two
. 1/4 cup raisins
. 1/4 cup pistachio nuts cut into two
. 1/2 cup coconut, thinly sliced
How to Prepare:
Rinse rice well; soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes. In a large, heavy skillet bring the water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are 3/4th cooked and water dried.
Heat ghee in a heavy saucepan adds cloves and cinnamon fry them for a couple of minutes. Add sugar and milk. Bring to boil and simmer for few minutes. Add rice, lemon juice and saffron water, Stir gently, cook for few minutes on medium heat. Add khoya, almond, raisins, pistachio nuts and coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 5-10 minutes or until all the moisture from sugar has evaporated.
Note: In place of Khoya, cream can be used and in place of Kewra essence, Rose water can be used. You can also any other food color of your choice instead of yellow.