INGREDIENTS FOR MOTIS:
Half cup khoya (thickened milk), 3 cardamoms, 20 cashew nuts,1/4 cup icing sugar. 2 or 3 silver varqs.

METHOD:
Heat the saffron in a metal bowl on very low fire. When cooled, crush with fingertips and dissolve in the lemon juice.

Pound the cardamoms and the nutmeg together.

Place the pressure cooker on fire with the ghee in it. When the ghee is heated, put in the cloves and mace. Immediately put iri the rice. Lower the fire and fry the rice to a light golden colour. Add the pinch of salt and pour 4 and half cups of hot water. Pour the saffroned lemon juice. Add half of the almond and pistachio slivers. Stir for a minute.

Put the tid on and pressure cook for 5 minutes. Put off the fire and cool under cold water.

Uncoverthe cookerAdd sugar, remaining almond and pistachio slivers, nutmeg and cardamoms powder and mix well.

Again place the cooker on fire. The sugar will first melt and tum into syrup. Cook on medium fire till the sugar syrup is completely absorbed in the rice. Put off the fire.

Now to prepare the lovely motis, wipe the cashew nuts and powder them finely al~ng with cardamoms.

Mix together khoya, powdered cashew nuts and cardamoms and the icing sugar. Knead these to make into a smooth lump of fine texture. Take out small portions from this lu:~p and shape them into tiny balls. Roll these balls in the silver varqs. These balls will be transformed into silvery shining motis or pearls.

Transfer the Zafrani Pulav which is ready in the pressure cooker to an attractive serving rice dish. Spread the ready motis on top of the pulav.