Kesar chawal is yet another fascinating dish,
which is slightly sweet. To know the recipe of saffron rice, read on.
Holi, the Hindu festival of colors, is celebrated with great fanfare across different parts of India. Although the festival is observed in different ways in different regions of the country, the thought in the minds of the people remains the same - to spread good cheers, forget about rivalry and play a frivolous Holi. People gather in groups to relish on lip smacking gujiya (a sweet), thirst quenching thandai (refreshing drink) and other delicacies. Community lunch is also arranged by different communities. If you are planning to make something tasty, in large quantity, then you may opt for Kesar Chawal. The main course dish, prepared by using rice, is easy to prepare and doesn't take much time too. Check out the easy recipe of Kesar Chawal, given in the article.
Kesar Chawal Recipe
- 1 cup long grain Indian Basmati Rice
- 2 cup warm water and extra water, for washing and soaking rice
- Salt to taste
- 1/4 tsp Saffron Strands
- 1 Bay Leaf
- 2 - 2 inch Cinnamon Sticks
- 4 Green Cardamoms
- 15-20 pieces of Paneer (Cottage Cheese) cubes (about 1cm x 1 cm each)
- 1/3 cup Raisins
- 10 Cashew Nuts
- A little Hot Milk
- 2 tbsp Ghee (clarified butter), for frying
- Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
- Soak saffron in a little hot milk for about 15 minutes, till milk is a deep orange-yellow colour. You may vary the quantity of saffron, depending upon it's quality. If the quality is not very good, you may need a little more saffron to achieve this colour and vice versa.
- Heat oil in a wok. Fry the cashewnuts till golden. Drain and set aside. Next, fry the paneer cubes, till light golden, drain and set aside.
- In a pan, heat ghee or clarified butter. Add the bay leaf, cardamom and cinnamon.
- Add the rice. Add salt. Stir till ghee coats every grain of rice and rice looks glossy.
- Add warm water. Bring to a boil. Add the raisins. Stir once.
- Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
- When holes appear on the surface and water has almost evaporated, lightly fork in the paneer cubes. Sprinkle the saffron liquid on top.
- When water has completely evaporated, fork the rice out onto a serving serving dish. This will separate each grain out. This rice will have a beautiful mix of white and yellow and half coloured grains.
- Garnish with fried cashewnuts. Serve hot with any creamy curry.