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GUIDE TO INGREDIENTS
mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ΒΌ cup of
coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. cover the
lid again and wait until cooked (might take about 10-15 minutes). sprinkle on the
coriander leaves in the end.
SAFFRON RICE (KESAR CHAWAL)
Ingredients:
2
4
6
1
2
1
1
4
4
1
4
2
cup Rice
cup Water
Tbsp Ghee
tsp Saffron threads (or less)
Tbsp Hot water
cup Sliced onion
small Cinnamon stick - splintered
Bay leaves
large Black cardamoms
Tbsp Cumin seed
Cloves
tsp Salt
Method:
Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry
onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms,
cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 theonions. Drain
the rice and reserve the water. Add the rice grains and stir for 4-5minutes until all the
water evaporates and the grains of rice are coated with oil. Add the water and bring to a
boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and
allow the pressure to drop by itself.
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