Meethay Chawal with Khoya/Mawa Rice

By Food Fusion · 120 min

Ingredients

Instructions

1. Soak the Shahenshah rice in water for 90 minutes, rinsing well first, then drain it.
2. Bring a pot of water to a boil with the cloves, green cardamom, cinnamon sticks and pink salt, and mix.
3. Add the soaked rice to the boiling water and boil on medium heat for 8-9 minutes, until about 90% cooked. Drain and set aside.
4. In three bowls, mix the red, orange and green colours separately, each with 2-3 tbsp of the boiled rice. Rest for 5 minutes, then drain.
5. Melt and heat the clarified butter in a pot, then add cloves, green cardamom, sugar, milk and kewra essence and mix well.
6. Cook on medium heat for 6-8 minutes, until the sugar has melted.
7. Add the boiled rice and cook on high heat for 8-10 minutes until the moisture evaporates.
8. Add the orange, green and red rice, khoya (100g and 150g portions), almonds, melted ghee, tutti frutti, cashews, dried coconut slices, raisins and desiccated coconut, and mix.
9. Cover the pot with a cloth and lid, and steam on low heat for 15-20 minutes.
10. Transfer to a serving dish, garnish with nuts and serve.

Summarized from Food Fusion's video. Watch it for the details.

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