INGREDIENTS :

Rice : 2 Cups
Sugar : 1-1 / 2 Cups
Lavang (Cloves) : 5 - 6
Cardamoms : 7-8
Cinnamon : 1 / 2 sticks
Saffron/Kesar : a few strands mixed in little warm milk.
Salt : 1 / 4 ^th teaspoon
A little yellow colour.
Cashewnuts : 10 - 12 chopped
Raisins : 2 tablespoons

METHOD :

1. Firstly wash the rice and spread it over a cloth for the excess water to drain.
2. In a vessel, add 3-4 tablespoons ghee. Add the spices and fry for some time. Then add the rice and fry till slightly golden.
3. Then in a vessel put the rice, salt, cashewnuts and raisins. Add double the quantity of water of rice. Cook in a covered vessel over low heat till rice is cooked.
4. Then add the sugar, colour and saffron and stir well. Put 1 tablespoon ghee and mix well. Remove from fire and serve hot.