- Basmati Rice -1 cup
- Milk – 1/2 litre
- Milkmaid – 2 tbsp
- sugar – 1 cup
- Ghee – 2 tbsp
- Green Cardamom – 3
- Cashew – 2 tbsp
- Kismis – 1 tbsp
- salt – 1 pinch
- Saffron – some strands (optional)
Wash the basmati rice thoroughly & keep aside.
Heat a pan. Add ghee to it. Fry cashew, kismis and keep aside. Now add the washed rice into the same pan, add salt and fry till it becomes golden. Now add 1 cup of water and pressure cook the rice up to 4 whistles.
Heat milk in a pan. Add the saffron strands into it. Boil it for some time. Add this boiled milk into the pressure cooker and cook the rice in milk in medium flame. Continuously stir it with a ladle other wise it’ll burn at the base. When the rice is mixed properly with milk, add sugar, milkmaid into it and keep stirring for some more time. When the khiri gets proper consistency, switch off the flame. Add fried cashew, kismis into it. Sprinkle cardamom powder above the khiri and let it cool down.
- Khiri tastes good when it is served cold.
- Saffron is added to give nice colour to khiri.
- You can add 1 tsp ghee on the top of khiri before adding cardamom powder for better fragrance.