I searched the forum n i came up with this recipe bu rahat and posted by prototype.
Meethay Chawal (Gurr Walay Chawal)
Rice= 1/2 kg
Badayan Ka Phool (Star Anise)= 1-2
Black Cardamom= 2
Green Cardamom (Choti Illaichi)=2-3
Boil Rice with all the above mentioned
ingredients.Rice should be fully boiled.
Gurr=1/2 kg
Ghee
Zafran= 1 pinch
Glazed Orange Peel
Fresh Orange Peel(leave it in hot water for two hours
then chop it)
Dry 'Maywa'(deesicated coconut,coconut flakes,dry
dates'choaray',almonds,pistachios,raisons,)=250-300
gms
In a pan heat about 2 tbs ghee,add 3-4 black
cardamom,2-3badayan ka phool,2-3 green
cardamom crushed,2-3 cloves(laung).Fry them a
bit.Add Gurr, some water and cook it while stirring
constantly.When it melts add juice of half an
orange.Add a bit of zafran mixed in water.Add the dry
maywa.Mix it thm add the boiled rice.Cover it and
cook on slow heat.Dish out and garnish with chandi
ka warq.
I am a little confused about the method. I mean do we have to put them on dum in the end or what. Could someone help please?
can someone also please clarify when you mix the gur mixture to the rice and leave it on dum, does it not make the rice go soggy? if the rice have been fully boiled surely if your adding any more liquid then its gonna make it stick right??