Instant Pot Meethe Chawal / Kashmiri Sweet Pulao
Instant Pot Meethe Chawal is an easy and simple dessert made with white basmati rice, ghee, nuts, dried coconut, whole spices, saffron, sugar and milk.
Equipment
- Instant Pot
Ingredients
- 4 tbsp ghee (clarified butter)
- 1/3 cup almonds (approximately 35)
- 1/3 cup dried coconut strips
- 7 dried dates {approximately 1/3 cup when cut into strips}
- 2 dried bay leaf (tej patta)
- 2 whole black cardamom pods (kali elaichi)
- 3 whole green cardamom pods (hari elaichi)
- 1/4 tsp whole black peppercorns (pooree kaalee mirch)
- 2 cinnamon stick 2 inch piece (dalchini)
- 6 whole cloves (laung)
- 2 cups basmati rice (rinsed and soaked in 2 cups of water for 10 minutes)
- 1 and 1/4 cup white sugar
- 2 and 1/4 cup water {for cooking}
- 1/8 tsp ground turmeric (haldi)
- 1/3 cup golden raisins
- 1/4 tsp saffron strands (approximately 20-25 strands)
- 1 tbsp whole milk (to soak the saffron strands)
Instructions
Prep
- Rinse the rice and soak it in 2 cups water for 10 minutes. When ready to cook, drain and discard the water that was used to soak the rice.
- Soak a pinch of saffron in 1 tbsp milk for 10 minutes.
- Mix the sugar in 1 and ¼ cup water along with turmeric and stir well. This step enables the sugar to mix well. Set this aside for 10 minutes. Do not discard the water. This water and sugar mix will be used to cook the rice.
- Place the dates in a bowl and then cover it boiling water to fully submerge the dates. Let the dates soak for about 10 minutes or more. When ready to cook, discard the water used to soak the dates. Use a serrated knife to slice the date lengthwise into thin strips.
- Place the raw almonds in boiling water to fully submerge the almonds. Let the almonds soak for about 10 minutes or more. When ready to cook, discard the water. Use your fingers to gently squeeze the almonds and loosen the skin from them. Use a serrated knife to slice the almonds lengthwise into thin strips.
Cook
- Select sauté on the instant pot and adjust to normal. Add ghee to the pot. When the ghee is hot: add almonds, coconut, and dates. Sauté till they change color and turn fragrant and brown. Remove the sauteed almonds, coconut, and dates from the inner pot and set them aside.
- Add the whole spices (bay leaf, black cardamom, green cardamom, whole black peppercorn’s, cinnamon stick, and cloves) to the ghee in the inner pot. Let the whole spices sauté for a minute.
- Then add white rice, the soaked turmeric and sugar water, sauteed almonds, coconut, dates, golden raisins, and saffron soaked in milk. Give it a good stir. Make sure the rice is under the water.
- Press cancel. Secure the lid on and select manual/high pressure for 8 minutes. When done let the pressure release naturally. Discard the bay leaf and cinnamon sticks.
- Serve hot.