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07 December 2012,20:43 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
55 minutes

Preparation Method :

  • Heat the butter in a heavy-based saucepan and add the whole spices tied in the muslin, the nuts and dried fruits. Stir constantly until the nuts and dried fruits are golden brown.
  • Add the drained rice and the saffron milk and stir. Add the sugar and nutmeg, continue to stir for at least 10-15 minutes, gently turn the rice mixture.
  • Add 2 cups of water, boil for about 5-7 minutes over a medium heat then reduce the heat to the lowest setting.
  • Place some foil over the top of the saucepan to make a tight seal and then put the lid on and leave to cook for 30-35 minutes.
  • Stand the saucepan on a frying pan to make sure the rice does not burn. When it is cooked the rice should be soft and separated.


  • 350 grams basmati rice, washed and drained  
  • 100 grams unsalted butter
  • 50 grams dried dates
  • 50 grams unsalted cashews, soaked
  • 50 grams blanched almonds
  • 50 grams sultanas
  • Few saffron threads soaked in 3 tablespoons warm milk
  • 90 grams castor sugar
  • ¼ teaspoon of ground nutmeg

Tie In a Muslin Cloth

  • ½ tablespoon black peppercorns
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 5-6 cardamom pods, crushed

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