Tari

Method

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1. 1

   In a pan, boil the rice by the draining method (boil in plenty of water and drain), without adding salt. Cook until the rice is completely done.

2. 2

   Drain off the extra water, put the rice into a thick-bottomed pan, and keep it on a slow flame.

3. 3

   Add the sugar and fold it in with the back of the spoon so the grains do not break. Let it simmer on a slow flame until the sugar caramelises and is absorbed by the rice. Add the saffron and cardamom powder and mix until the rice turns golden yellow. Cover the pan and let it keep simmering. Add melted ghee and a few of the chopped pistachios and almonds, and mix well. Do not add any water at all.

4. 4

   When the sugar has dissolved and the rice starts sticking to the bottom of the pan, place the pan on a tawa (flat griddle) over a low flame for 3–4 minutes.

5. 5

   Add more melted ghee a few minutes before serving.

6. 6

   Serve piping hot, topped with the remaining chopped pistachios and almonds.