Rice grains are very delicate and it is crucial that they do not break during cooking. Stirring, preferably with a fork, is must.
- Rice, long grained, Basmati (2 cups)
- Sugar (2 cups)
- Desi ghee (1 cup)
- Buchananian Lazan (chironji), coarsely ground (1/2 cup)
- Almonds (badam) (10 to 15)
- Pistachio (pista) (10 to 15)
- Cardamom (elaichi), powder (1 tsp)
- Nutmeg (jaiphal), powder (1/2 tsp)
- Saffron (kesar), soaked in 1 tsp milk (5 to 6 strands)
- Milk (2 cups)
- Wash and then soak rice in water for about two hours. Then, drain the water from the rice.
- Heat ghee in a kadhai and add the drained rice and milk to it.
- Cover and cook on low fire, stirring occasionally but gently so that the rice grains do not break.
- As soon as the rice is cooked, add elaichi and jaiphal powder, dry fruits, sugar and saffron.
- Mix well. Let it cook on low flame with a lid on, till each grain has fluffed up. Serve Jaipuri Mewa Pulao hot as a sweet dish.