Mithe Chawal
Veg
Sweet saffron rice — long-grain rice cooked in sweetened water or milk with saffron, cardamom, and ghee until each grain is separate and tinged golden-yellow from the saffron. Garnished with raisins, cashews, and dried rose petals. Prepared at every Dogra puja, Navratri, wedding, and auspicious occasion as an offering to the deity (prasad) before being distributed to the family. The saffron and cardamom fragrance filling the kitchen signals that something sacred is being prepared.
Cuisines
Haryanvi
Himachali
Kashmiri
Dogri
Punjabi
Best for
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 cups | water |
| 1 cup | jaggery |
| 2 tablespoons | ghee |
| 4-5 | green cardamom pods |
| 1 tablespoon | raisins |
| 1 tablespoon | cashew nuts |
| 1 tablespoon | almonds |
| 1 pinch | saffron strands |
| — | salt to taste |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
- 2 In a pot, bring 2 cups of water to a boil.
- 3 Add the soaked and drained rice to the boiling water and cook until 70% done.
- 4 In a separate pan, heat ghee and add green cardamom pods, allowing them to release their aroma.
- 5 Add raisins, cashew nuts, and almonds to the ghee and sauté until they turn golden brown.
- 6 Add the jaggery to the pan and stir until it melts completely.
- 7 Add the partially cooked rice to the jaggery mixture and mix well.
- 8 Sprinkle a pinch of saffron strands and a little salt, then cover and cook on low heat until the rice is fully cooked and the flavors meld.
- 9 Fluff the rice gently with a fork before serving.
Tips
For extra flavor, soak the saffron strands in a tablespoon of warm milk before adding to the rice.