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PrintKASHMIRI SWEET RICE WITH DRIED FRUITS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the butter in a heavy-based saucepan and add the whole spices tied in the muslin, the nuts and dried fruits. Stir constantly until the nuts and dried fruits are golden brown.
- Add the drained rice and the saffron milk and stir. Add the sugar and nutmeg, continue to stir for at least 10-15 minutes, gently turn the rice mixture.
- Add 2 cups of water, boil for about 5-7 minutes over a medium heat then reduce the heat to the lowest setting.
- Place some foil over the top of the saucepan to make a tight seal and then put the lid on and leave to cook for 30-35 minutes.
- Stand the saucepan on a frying pan to make sure the rice does not burn. When it is cooked the rice should be soft and separated.
INGREDIENTS
- 350 grams basmati rice, washed and drained
- 100 grams unsalted butter
- 50 grams dried dates
- 50 grams unsalted cashews, soaked
- 50 grams blanched almonds
- 50 grams sultanas
- Few saffron threads soaked in 3 tablespoons warm milk
- 90 grams castor sugar
- ¼ teaspoon of ground nutmeg
Tie In a Muslin Cloth
- ½ tablespoon black peppercorns
- 1 inch cinnamon stick
- 3-4 cloves
- 5-6 cardamom pods, crushed
3 comments for “Kashmiri Sweet Rice with Dried Fruits”
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