Sweet Saffron Rice/Meethe Chawal

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Meethe Chawal

Sweet saffron rice/Zafran pulao/meethe chawal, is a rice dish which is sweet, has a festive and religious identity. This dish is made in homes during religious festivals and ceremonies to offer the deity first and then served to commons. This sweet rice dish is prepared yellow in colour by adding the saffron/Kesar or the yellow food colour. This rice signifies the arrival of the spring season in India. The goddess of wisdom and learning Maa Saraswati is offered this sweet rice on that day to seek her blessings

In Punjab, it is prepared during Baisakhi festival by Sikh and Punjabi community. This festival
is marked as a harvest festival as well as the start of the new year in Punjab. An authentic regional meal is prepared including sweet rice,rice-kheer traditional-milk-rice-pudding,   chana-masala-or-pindy-choley-Punjabi,   kadhi-pakora-Punjabi-style,   sarso-palak-saag-mustard-spinach-saag. and sweet lassi.
Here I am sharing the recipe for sweet saffron rice or keseria meetha chawal
Preparation time – 30 minutes
Cooking time – 30 minutes
Cuisine – Indian (Punjabi)
Type – Sweet dish
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INGREDIENTS – :
 long-grain basmati rice – 1 cup or 250 gms
Water for boiling rice 4-5 cup
Sugar – 1/2 cup or tastewise
Few Saffron strands or saffron colour – a pinch or 1/4 tsp
Ghee – 2 tablespoon
Milk -1/2 cup
Mix dry fruits – 1/4 cup
Whole spices like – 2-3 tej patta/bay leaves,4-5 cloves,green cardamom – 2-3, cinnamon sticks-2-3, Black pepper – 4-5
Assorted nuts and a few colourful cherries
METHOD – 
1-  first of all keep the rice to boil on flame with water, saffron strands or saffron colour and all the whole spices.
2-  When the rice is cooked to 75%, strain them and keep aside. Also, keep aside some remaining water.
3-  Next, In a pan heat ghee and sauté dry fruits. When fried, take them out.
4-  In same ghee sauté rice for 2 minutes. Add sugar and stir well.
5-  Now add half cup milk and half cup remaining saffron water.
6-  When starts bubbling, slow down the flame and cover the pan with the lid. let them cook for a few minutes or until the moisture is absorbed.
7-  Rice should not be mushy.
8-  Garnish with fried dry fruits and serve hot.
The recipe is step by step with images below
1-  first of all keep the rice to boil on flame with water, saffron strands or saffron colour and all the whole spices.

2- Allow the rice to boil at medium flame
3-  When the rice is cooked to 75 %, strain them and keep aside. Also, keep aside some remaining water.

4-  In a pan heat ghee and sauté dry fruits and take them out.

5-  In the same pan with the remaining ghee sauté rice for 2 minutes.
6-  Add sugar and mix gently. (Mixing too much will break the rice grain)
7-  Now add half cup milk and half cup remaining saffron water.

8-  When starts bubbling, slow the flame and cover the lid. let them cook for 5 minutes or until the moisture is absorbed.
 9- Be careful that the rice should not be mushy but each grain separated
10-  Garnish the saffron rice with colourful cherries and fried dry fruits and serve hot.
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