Mutanjan – Sweet and Colourful Pakistani Rice – Meethe Chawal
Servings
8servings
Cook Time
40minutes
Servings
8servings
Cook Time
40minutes
Ingredients
  • 3cups white basmati ricewashed and soaked for 30 minutes
  • 1tbsp ghee/unsalted butterfor cooking the rice with
  • 8 green cardamoms
  • 40-50 almonds, blanched and halved
  • smallhandful sultanas
  • 1/4cup oil/ghee
  • 2.5cups white sugar
  • 1/4tsp red food colouror as needed
  • 1/4tsp orange food colouror as needed
  • 1/4tsp yellow food colouror as needed
  • 1/4tsp green food colouror as needed
Instructions
  1. Cook the presoaked basmati rice till 75% done with a spoonful of ghee or unsalted butter. Drain and set aside
  2. In 4 seperate bowls/glasses, add 1/8 tsp of each food colour to 1.5 tsp of water and spoon in 2tbsp of rice in each bowl/glass. Mix to coat all the rice in the colour. If you feel like you want a stronger colour, add some more food colour. Keep this aside till needed
  3. In a pot, add your oil/ghee and your blanched almonds, raisins and cardamom. Cook this on a medium high heat, stirring often, till the raisins begin to lightly darken. This shouldn’t take longer than 3-5 minutes
  4. Add your sugar and a splash of water. Cook this on high heat till the sugar granules dissolve into the water. You want to cook this down until the sugar becomes thick and gloopy. The sugar will probably sizzle and bubble a bit and that is fine! You just need to make sure you don’t cook the sugar down so much that it becomes hard. There is no set time for how long this will take as it depends on the heat, but mine took about 15 minutes till it became very thick. Also, KEEP STIRRING! If you don’t stir, your sugar may darken and this will result in dark looking rice
  5. Once the sugar has thickened and reduced, add your rice and stir to coat the rice with the sugar. Ideally, there shouldn’t be a lot of moisture in the pot. It is OK if you find you have a lot of moisture – mine had loads! Just continue to cook on high until the water has reduced to a small amount.
  6. Once the water had reduced (the rice will look wet and there will be moisture gathering around the rim of the pot) add the coloured rice to the top as shown in the picture. Turn the heat to the lowest possible setting, cover and allow the Mutanjan to steam cook for 15 minutes.
  7. Serve immediately if you can. If you aren’t serving immediately, fluff the rice up so it doesn’t stick together – it will have a tendency to do that thanks to all the reduced, sticky sugar! Garnish with a variety of nuts, raisins, mithais etc. Top tip! Layer the coloured rice on the top and white at the bottom, if you can.
Recipe Notes

Step 4 is very important in ensuring your Mutanjan comes out good – if the sugar darkens, your rice will be dark too, like in a Chicken Pilau. Stir continuously and MAKE SURE you add the water BEFORE you add the sugar.

If you are unsure about when you should add the rice, it is always best to add it before sooner rather than later. If you add it too late, you risk burning your sugar

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