A fragrant basmati rice dish studded with golden raisins, nuts, and whole spices — elegant and effortless!
🧂 Ingredients (Serves 3–4)
1 cup basmati rice, soaked for 20–30 minutes
2 tbsp ghee or oil
1/4 cup kishmish (golden raisins)
10–12 cashew nuts
10–12 almonds, slivered
1 small bay leaf
1 small stick cassia (cinnamon)
2–3 cloves
2 green cardamom pods
1 small onion, thinly sliced (optional for mild savory flavor)
2 cups hot water
Salt to taste
A pinch of saffron strands, soaked in 1 tbsp warm milk (optional)
1/2 tsp sugar (optional, enhances flavor balance)
🍳 Instructions
Step 1: Cook the Dry Fruits
Heat ghee in a heavy-bottomed pan or kadhai.
Fry cashews and almonds until golden; remove and set aside.
Add kishmish and sauté until they puff up. Remove and keep with the nuts.
Step 2: Temper the Spices
In the same pan, add bay leaf, cassia, cloves, and cardamom.
If using, add onions and sauté until golden brown.
Step 3: Cook the Rice
Add drained rice and sauté gently for 1–2 minutes to coat the grains in ghee.
Add 2 cups hot water, salt, and sugar. Stir once.
Cover and cook on low flame for about 12–15 minutes until rice is cooked and fluffy.
Fluff gently with a fork, mix in saffron milk if using, and fold in the fried dry fruits and kishmish.
🥄 Serve With:
Mild curries like Shahi Paneer, Navratan Korma, or Rogan Josh
Also works great as a standalone festive dish with raita or papad
🌿 Welza Twist:
Use Welza Premium Kishmish, Cassia, Cloves, and Cardamom for a naturally sweet, rich aroma and a luxurious texture in every bite.
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🥣 Dry Fruit Kheer with Kishmish