Sweet Rainbow Rice(Mutanjan)
A traditional Mughal dessert made with rice, candied fruits, cardamom, and nuts, offering a sweet and exotic blend of flavors and textures.
Ingredients
2 cups Royal® Chef’s SecreTM Basmati Rice, rinsed and soaked for 30 minutes
1 1/2 cups sugar (adjust to taste)
1/4 cup ghee (clarified butter)
1/2 cup mixed dried fruits (raisins, almonds, cashews, pistachios)
4-5 cardamom pods, lightly crushed
1 cinnamon stick
4 cloves
2-3 drops of kewra water or rose water (optional)
1/4 tsp saffron strands, soaked in 2 tablespoons of warm milk
1/4 cup candied fruit (tutti-frutti)
A few drops of yellow and green food coloring (optional)
Pinch of salt
Preparation
- Boil water with a pinch of salt. Add the soaked Royal® Chef’s SecretTM Basmati Rice and cook for about 6-7 minutes until the rice is 80% done. Drain the rice and set it aside.
- In a saucepan, mix sugar and 1 1/2 cups of water. Bring to a boil and stir until the sugar dissolves.
- Add kewra water or rose water, if using, and set aside.
- In a large pan, heat the ghee over medium heat. Add the cardamom, cinnamon stick, and cloves. Sauté for about a minute until the aroma releases.
- Gently add the cooked rice to the pan, followed by the sugar syrup.
- Pour the saffron milk over the rice and mix in the dried fruits, nuts, and candied fruit.
- Lower the heat, cover, and let the rice steam for 10-15 minutes until fully cooked and infused with flavors.
- For extra visual appeal, you can sprinkle a few drops of yellow and green food coloring over the rice before covering it.
- Once cooked, fluff the rice gently and serve warm.
Note: You can customize by adjusting the amount of sugar, adding extra dried fruits, or incorporating cooked meats like chicken or lamb for a richer version.
