Ingredients with Measurements:
- 2 cups Basmati rice
- 1/2 cup sugar
- 1/4 cup ghee
- 1/4 cup raisins
- 1/4 cup almonds
- 1/4 cup cashews
- 1/4 cup pistachios
- 1 tsp cardamom powder
- 1 tsp saffron strands
- 3 cups water
- Salt to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Mortar and pestle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a mortar and pestle, crush the saffron strands into a fine powder.
3. In a large pot, melt the ghee over medium heat. Add the sugar and stir until it dissolves and turns golden brown.
4. Add the raisins, almonds, cashews, and pistachios to the pot. Stir until the nuts are lightly toasted.
5. Drain the rice and add it to the pot. Stir until the rice is coated with the ghee and nut mixture.
6. Add the saffron powder, cardamom powder, and salt to the pot. Stir until the spices are evenly distributed.
7. Add the water to the pot and bring it to a boil. Reduce the heat to low and cover the pot with a lid.
8. Cook the rice for 20-25 minutes, or until the water has been absorbed and the rice is tender.
9. Remove the pot from the heat and let it sit for 5 minutes.
10. Fluff the rice with a wooden spoon and transfer it to a serving dish.
Time:
Preparation time: 35 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 21g
Carbohydrates: 76g
Protein: 9g
Sodium: 150mg
Sugar: 26g
Substitutions for ingredients:
- Brown sugar can be used instead of white sugar.
- Any type of nuts can be used in place of almonds, cashews, and pistachios.
- Vegetable oil can be used instead of ghee.
Variations:
- Add dried apricots or dates to the nut mixture.
- Use vegetable broth instead of water for a savory version.
- Add cooked chicken or lamb to the rice for a complete meal.
Tips and tricks:
- Soaking the rice helps to remove excess starch and ensures that the grains cook evenly.
- Use a non-stick pot to prevent the rice from sticking to the bottom.
- Toasting the nuts before adding the rice adds extra flavor and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.
Presentation ideas:
Serve the Khabees Pilaf in a large serving dish with a sprinkle of chopped nuts and saffron strands on top.
Garnishes:
Chopped nuts and saffron strands
Pairings:
- Serve with a side of raita or cucumber salad.
- Pair with grilled chicken or lamb.
Suggested side dishes:
- Cucumber salad
- Raita
- Grilled vegetables
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or broth and stir gently.
- If the rice is too wet, remove the lid and cook for an additional 5-10 minutes to allow the excess water to evaporate.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Khabees Pilaf is a traditional rice dish from the Indian subcontinent. It is typically served during special occasions and celebrations.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the Khabees Pilaf as a main dish or as a side dish with other Indian dishes.
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Region: Iranian