Kesari bhat

Ingredients

• 1 cup Basmati rice (soaked for 20 minutes and drained)
• 3/4 cup Sugar
• 3-5 tablespoons Desi ghee
• 1.5-2 cups Water
• 1 generous pinch of Saffron strands (dissolved in 1 tablespoon water)
• 3-4 Cloves (laung)
• 2 Green cardamoms (crushed) or 1/2 tsp cardamom powder
• 1 tablespoon Almonds (blanched and sliced)
• 1 tablespoon Pistachios (chopped or slivered)

Steps

1. Heat 1 tablespoon of ghee in a heavy-bottomed pan or pressure cooker.
2. Lightly fry the almonds and pistachios until golden, then remove and set aside.
3. Add 3 tbsp ghee and heat it. Add the cloves and let it sputter. Add the drained basmati rice and sauté gently in the ghee for 2 minutes. Pour in the water and the saffron-infused water. Bring to a boil, then cover and cook on low heat until the rice is 90% cooked and water is absorbed.
4. Add the sugar and half of the roasted almonds and pistachios directly into the warm rice. Mix very gently so the grains do not break. Cover and let it simmer on the lowest heat for 5 minutes until the sugar melts completely and integrates with the rice.
5. Turn off the heat and let it rest covered for 10-15 minutes. Garnish with the remaining fresh almond and pistachio slices before serving warm.