Mitha Bhaat (Himachali Sweet Saffron Rice)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Mitha bhaat, meaning sweet rice, is a festive dish of Himachal Pradesh, often served at the end of the dham meal. Basmati rice is cooked with ghee, sugar, whole spices, saffron and raisins until fragrant and golden. It is sweet, aromatic and rich. Himachali food is often described as hearty mountain cooking, built on wheat, rice, lentils, yogurt, ghee and warming whole spices, with a feasting tradition called dham. Read more in Indian regional cuisines.

It is also made in other regions of north India under different names, such as zarda.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Amin Sani on Pexels; Photo 2: J KREATOR on Pexels; Photo 3: Deep Dasgupta on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Mitha Bhaat (Himachali Sweet Saffron Rice)

Author: KP Cooking Method: One-Pot Cuisine: Himachal Pradesh, Indian Courses: Dessert Recipe Keys: Gluten Free Vegetarian Meals

Prep Time 15 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 15 mins

Servings: 6

Description

Mitha bhaat: a Himachali sweet rice dish cooked in ghee with sugar, saffron, cardamom, cloves and raisins. A festive dish served at weddings and feasts.

Ingredients

Servings

For the rice

• 1 cup basmati rice (about 200 g, rinsed and soaked 30 minutes)
• 3 tbsp ghee
• 4 cloves
• 3 green cardamom pods
• 1 inch cinnamon stick (about 2.5 cm)
• 1 pinch saffron threads (soaked in 2 tbsp warm milk)
• 2 cups water (about 480 ml)
• ³⁄₄ cup sugar (about 150 g)
• 2 tbsp raisins
• 2 tbsp sliced almonds (optional)

Instructions

1. Rinse the basmati rice and soak for 30 minutes. Drain well.
2. Heat the ghee in a heavy pot. Add the cloves, cardamom and cinnamon and fry for 30 seconds.
3. Add the drained rice and cook for 2 minutes, stirring gently, until coated with ghee.
4. Add the water, bring to a boil, cover and cook on low heat for 12 to 15 minutes until the rice is nearly done and the water has absorbed.
5. Sprinkle the sugar, saffron milk, raisins and almonds over the rice. Cover and cook on very low heat for 8 to 10 minutes until the sugar melts and the rice is tender.
6. Fluff gently with a fork and serve warm.

Note

Do not stir vigorously or the rice grains will break. Contains milk (ghee), and tree nuts if almonds are used. Vegetarian and gluten-free. Best eaten the same day; refrigerate for up to 2 days.