2 cups rice, basmati
1\4 cup coconut, dried
1\4 teaspoon yellow food color
1\2 cup ghee
4 - cloves
1 inch piece cinnamon stick
1\2 teaspoon cardamom, seeds (crushed).
2 cups sugar
1\4 cup milk
1 tablespoons lemon juice
1\2 cup khoya
1\4 cup almonds blanched,cut into sliver
1\4 cup raisins, golden
1\4 cup pistachio nuts, cut into slivers
1\2 teaspoon kewra essence
3-4 - silver leaves (varak) optional
Method:
Rinse rice well; soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes. Soak coconut in water for 15 minutes or until soft. Then thinly slice it.
In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside.
Heat ghee in a heavy saucepan; add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to boil and simmer for few minutes.
Add rice, lemon juice and saffron water, Stir gently, cook for 5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.
Transfer to a serving dish and decorate with silver leaf, if desired. Serve warm.
I meant the kind of palaow which is actually served at the weddings. By the way, afghani palaow is the same thing but they just add finely chopped carrots - or maybe thats just me!