1. Basmati rice 250gm
2. Sugar 500gm
3. Nut meg a pinch
4. Lemon juice 20ml
5. Saffron 1gm
6. Vetivier 2drops
7. Pine apple essence 3drops
8. Green cardamom 5
9. Cloves 5
10. Yellow colour 5drops
11. Pine apple rings 5
12. Desi ghee 75gm
(clarified butter only)
The rice:- Pick, wash in running water and soak for 2 hour drain.
The saffron:- Pound witha a pestle to break the flakes.
The syrup:- Boil sugar with water (150ml), add nut meg and lemon juice stir in saffron, vetiveir and pine apple essence.
The cardamoms:-Peel, discurd the skin and pound the seeds with a pastle.
The pine apple rings:- cut into ½ in piece.
The oven:- Pre heat to 250F.
Cooking:- Heat water in a bandhi, add the drained rice, cardamoms, cloves and yellow colour. Boil until the rice is just cooked drain. Heat the syrup over low heat, add the cooked rice, mix well and remove when the syrup starts boiling. Add the pine apple pieces, mix well.
Finishing:- Transfer the rice and syrup mixture to an carthenware handi, cover with a lid, seal with at fa-dough and put on dum on a tawa over low heat for an hour.
To serve:- Break the seal pour ghee eventually over the rice in a steady stream and serve from the handi. If rice is not fully cooked, put on the tawa or in the oven for a few minutes more.