Meethe Chawal:
It is a conventional Punjabi dessert arranged and delighted in amid celebrations like Basant Panchami, Diwali, etc., and moreover served on promising events like marriage. Basmati rice and sugar syrup are the fundamental fixings for Meethe Chawal but it is the carefully chosen combination of Indian flavors like green cardamom, cloves, cinnamon and kesar that makes it flavorful and fragrant. The dry natural products make it indeed more top-notch and give it a mouth-watering visual request. With this recipe’s elegantly adjusted fixings, step-wise photographs, tips, and serving thoughts, making this conventional Punjabi sweet yellow rice is child’s play; indeed for those who are learning to cook.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
| 1/2 container Basmati Rice (long-grained rice) |
| 2 tablespoons Ghee |
| 1/2-inch piece of Cinnamon |
| 2 Cloves (laving) |
| 2 Green Cardamoms |
| 1/3 container Sugar |
| 1/4 mug Water |
| 10-15 Saffron Strands (kesar) broken down in 1 tablespoon Milk |
| 1/4 teaspoon Green Cardamom Powder |
| 3 Almonds, sliced |
| 3-4 Cashew Nuts, chopped |
| 5-6 Raisins (kismis) |
| 2 Pistachios, chopped |
| 2 mugs Water |
Directions:
1. Wash basmati rice in water for 3-4 times and splash it in water for 20-minutes. Bubble rice with 2 mugs of water in a container over medium fire until nearly cooked (90% cooked) but not soft for approx. 8-10 minutes. The time required to cook rice may change among rice brands and age of the rice.
2. Exchange it to a colander and deplete the water totally. Keep them aside until required.
3. Take an overwhelming-based container with a top. Include ghee and warm it over a moo fire. Include cinnamon, cloves, and green cardamom, sauté for 30-40 seconds.
4. Include sugar and 1/4 mug of water. Mix and cook for a minute.
5. Include broken-up saffron blend and cardamom powder.
6. Blend and cook until sugar breaks down for approx. 1-2 minutes.
7. After the sugar breaks up, bring the blend to a bubble over medium fire. It will take around a diminutive. When it begins bubbling, include cooked rice.
8. Blend tenderly until each rice grain is coated with a sugar-saffron blend and there are no knots of white rice.
9. Diminish the fire to moo and cover it with a top (or a plate). Cook until nearly all dampness is vanished, for approx. 5-6 minutes.
10. Turn off the fire and let it stand for 7-8 minutes. Expel the top and include almonds, cashew nuts, raisins and pistachios. Blend well and exchange sweetened yellow rice in a serving bowl.
Tips and Variations:
- Adjust sugar according to your taste.
- You can too utilize short-grain rice if long-grain rice is not accessible. In any case, brief grain rice may frame knots that will make coating each rice with sugar troublesome. Take after the tip given underneath to make separate rice grains.
- To cook each rice grain independently, 1. wash the rice 5-6 times in water sometime recently cooking. 2. include 1 teaspoon of oil when cooking the rice and 3. Continuously cook rice in a pot or dish (do not cook them in a weight cooker).
- If you need to decrease the amount of saffron at that point include a squeeze of yellow nourishment color to allow it an indistinguishable hue.
Taste: Sweetened rice with a fragrant fragrance.
Serving Ideas: Serve it as a dessert after dinner or as a stand alone sweet dish.