| 1cup long grain (basmati) Rice |
| 1cup Sugar (or according to taste) |
| 3-4 Cardamom (green elaichi, split & crushed) |
| Few strands of Saffron (kesar) |
| 4 cloves |
| 1½tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped |
| 1tsp Raisins |
| a Pinch of saffron (kesar)color dissolved in 2tsp warm water |
| 2 tbsp pure ghee |
| 1 tbsp mustard seeds |
| silver paper (varak) |
| Water for boiling rice. |
|
| Wash soak and drain rice. |
| Bring water to boil and add the rice and simmer the flame. |
| When rice is half done add sugar (dissolved in little water) and ghee. |
| When fully done add the saffron, cardamom, cloves and half of the dry fruit. |
| Stir gently and cover for 10 minutes. |
| Garnish it with remaining dry fruit and silver paper. |
| Serve the kesar pulao fresh and hot. |
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