An authentic taste of Pakistani & Indian roots can be found at the end of your Iftar with Mutanjan. You can make your version as colourful as you want by adding a touch of food colouring or saffron.
Prep Time

1 hour mins

Cook Time

45 mins mins

Total Time

1-2 hours mins




  • One mug Laila Basmati Rice
  • 1/8/one full cooking spoon stick unsalted butter
  • 2 tbsp water
  • 2/3 cardamom pods
  • mug sugar
  • a handful of blanched almonds
  • sweetened food colouring in red, green, pink and yellow


  • Soak the rice in water for about an hour.
  • Once the rice has soaked, boil it until it is just cooked. Make sure the rice is not too soft, and still slightly firm. Drain the rice in a colander and set aside.
  • Take out a fresh pan and put it on to heat. Once the bottom has warmed, place the unsalted butter in the pan along with half a mug of sugar.
  • Sprinkle two tablespoons of water on top of this and add the cardamom. This will make the sweet base for the mutanjan.
  • Put the rice in this and mix it together.
  • Next, leave the rice in the bowl and imagine it is divided into four sections. Get a dropper and drop the different colours on the different sections. Pour about four drops of each colour.
  • Put the rice on a low gas and cover with the lid. The rice will now cook completely in here.
  • After fifteen minutes, check the rice. If there is no water left and the sweet base has mixed completely, it is ready. If the rice still feels a bit raw, wet a tea towel slightly and cover the pan with it, placing the lid on top. This will steam the rice.
  • Once it is completely cooked, mix the rice, add the almonds and place in a bowl.
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