Haryanvi Mithe Chawal Sweet Saffron Rice

Method

1. 1

   Fry cashews and keep aside: Heat 1 tsp ghee in a small pan. Fry cashews until golden. Remove and keep for garnish.

2. 2

   Heat ghee and add whole spices: Heat 3 tbsp ghee in a heavy pot. Add crushed cardamom, cloves and bay leaves. Let sizzle 20 seconds.

3. 3

   Add drained rice: Drain the soaked rice. Add to the pot. Stir gently for 2 minutes to coat the grains with the spiced ghee.

4. 4

   Add water and bring to boil: Add 3.5 cups water. Bring to a full boil on high heat.

5. 5

   Cook covered on lowest heat: Once boiling, reduce to the absolute lowest heat. Cover tightly. Cook 18 minutes.

6. 6

   Add sugar carefully: After 18 minutes, open the lid — most water will have been absorbed. Add sugar over the top of the rice. Add saffron milk. Cover again and cook on lowest heat for 5 more minutes until the sugar dissolves and the remaining liquid is absorbed.

7. 7

   Rest covered: Turn off heat. Rest covered for 5 minutes.

8. 8

   Add raisins and cardamom: Open lid. Add raisins and cardamom powder. Fluff gently with a fork — lift rather than stir.

9. 9

   Garnish: Scatter the fried cashews and sliced almonds on top.

10. 10

    Serve warm: Serve in a wide bowl. The rice should be golden from saffron, fragrant with cardamom and cloves, sweet and each grain separate.

11. 11

    Note: Mithe Chawal (mithi = sweet, chawal = rice) is made at every auspicious occasion in Haryana — from the birth of a child to weddings to the festival of Baisakhi (the harvest festival in April). In Haryanvi villages, the preparation of sweet rice signals to the entire community that a celebration is happening. The rice is often distributed among neighbours as a gesture of sharing good fortune.