Mulhammar is a slightly sweet rice pilaf is wonderful with spicy food. You’ll love the taunting aroma of rosewater, saffron, and cardamom. Everything is very subtle and mild.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 30 minutes |
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Mulhammar is a slightly sweet rice pilaf is wonderful with spicy food. You’ll love the taunting aroma of rosewater, saffron, and cardamom. Everything is very subtle and mild.
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Ingredients
- 1/2 tsp saffron
- 3 cardamom pods , cracked
- 2 Tbsp rose water
- 6 cups water
- 1 Tbsp salt
- 2 cups basmati rice
- 1/4 cup sugar
- 1/4 cup ghee (or melted butter)
Servings: people
Units:
Instructions
- Combine saffron, cardamom and rosewater in a small bowl. Let the saffron, cardamom, and rosewater meld. I then used a spoon to mash the saffron mixture into the sugar.
- In a medium pot, bring water and salt to a boil. Meanwhile, rinse rice under cool water until water runs clear.
- Add rice to boiling water and cook 8 minutes uncovered. Stir every few minutes. Drain.
- Put rice back in pot and add saffron mixture over the top along with the melted ghee or butter. With the handle of a wooden spoon, poke a few holes in rice. Cover with lid and let steam over very low heat for about 20 minutes, or until tender. “
- Serve hot. Great with spicy food.