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Kesar Chawal

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Kesar Chawal Recipe, How To Make Kesar Chawal Recipe

How to makeKESAR CHAWAL?How to cookKESAR CHAWAL?Learn the recipeKESAR CHAWALby vahchef.For all recipes visit

About Recipe

How to make KESAR CHAWAL

(89 ratings)
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Prep time
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0 mins
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 12, 2016

Ingredients used in KESAR CHAWAL
• Green cardamoms - 4 numbers.
• Raisins - 1/3 cup.
• A little hot milk - to taste.
• Ghee or clarified butter oil for frying - 2 tablespoons.
• Cinnamon - 2 stricks.
• Bay leaf - 1 leaf.
• Saffron strands - 1/4 teaspoons.
• Long grain indian basmati rice - 1 cup.
• Cashewnuts - 10 numbers.
• Salt - to taste.
• Warm water + extra water for washing and soaking rice - 2 cup.
• Pieces of paneer (cottage cheese) cubes - 15-20 numbers.
1.Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
2.Soak saffron in a little hot milk for about 15 minutes, till milk is a deep orange-yellow colour. You may vary the quantity of saffron, depending upon its quality. If the quality is not very good, you may need a little more saffron to achieve this colour and vice versa.
3.Heat oil in a wok. Fry the cashewnuts till golden. Drain and set aside. Next, fry the paneer cubes, till light golden, drain and set aside.
4.In a pan, heat ghee or clarified butter. Add the bay leaf, cardamom and cinnamon.
5.Add the rice. Add salt. Stir till ghee coats every grain of rice and rice looks glossy.
6.Add warm water. Bring to a boil. Add the raisins. Stir once.
7.Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
8.When holes appear on the surface and water has almost evaporated, lightly fork in the paneer cubes. Sprinkle the saffron liquid on top.
9.When water has completely evaporated, fork the rice out onto a serving serving dish. This will separate each grain out. This rice will have a beautiful mix of white and yellow and half coloured grains.
10.Garnish with fried cashewnuts. Serve hot with any creamy curry.

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