kesariya bhaat (saffron rice)
'Kesariya' sirf ishq hi nahi, Kesariya bhaat bhi ho sakta hai. You wouldn't have heard of this dish, had you? This is generally made during auspicious occasions by the Marwari people. This tastes no less than ghee ke laddoos if made right.
Cooking Time
10min
Prep Time
35 min
Serves
5
Categories
Desserts
Cooking tools used
Pressure Cooker
Cuisines
Indian - Rajasthani
Ingredients
Main Section
Joha Rice
1
cup
You can use any type of rice but this rice suits best in this dish
water
2
cup
sugar
1
cup
yellow food coloring
1
pinch
Almonds
5
unit/count
cashews
5
unit/count
you can add raisins also, according to your taste
cardamom powder
5
unit/count
cloves
5
unit/count
ghee
1
spoon
Saffron
6
unit/count
Step 1
Wash the rice (3 times approximately). Keep it soaked in water for at least 30 minutes.
Step 2
Take a pressure cooker, add the ghee, and let it heat.
Step 3
After the oil is heated, add the cloves to it.
Step 4
Add cardamom powder to it.
Step 5
Drain the water from the soaked rice and add the rice to the already present mixture in the cooker and saute for 1 min.
Step 6
Add 2 cups of warm/boiled water to it. Add 1 cup of sugar to it.
Step 7
In the end, add 5-6 units (stigma) of saffron. This is the chief ingredient.
Step 8
After 3 whistles, you can turn off the stove.
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