Kanika Pulao

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

Ingredients

  • 500 g - basmati rice
  • 10 g - sultana (small seedless raisin)
  • 10 g - cashew nuts
  • 1 piece -cinnamon (1 inch)
  • 3 - 4 - cardamom (green)
  • 4 - 6 -cloves
  • 2 - cardamom (brown)
  • 1 piece - jaitri (mace) (1 inch)
  • 1/2 - nutmeg (jaifal)
  • 1/2 tsp - saffron (keser)
  • 2 - bay leaf (tej patta)
  • 1/4 tsp - turmeric powder
  • 100 g - sugar
  • 4 - 6 tbsp - ghee
  • Salt
  • 1 tsp - garam masala

How to Make Kanika Pulao

  • Wash rice and drain it.
  • Add turmeric powder and dry in a flat container for 1 hour.
  • Add ghee in a pan and fry sultana and cashew nuts and keep aside.
  • In the same pan, add tej patta and the cardamoms.
  • Now add dry rice into it, fry for 5 minutes.
  • Add hot water to it (water should be double the amount of rice).
  • Add sugar, salt and cover it.
  • Cook it on low flame.
  • When rice is half done, add fried sultana and cashewnut.
  • Grind jaitri, jaifal, clove and cinnamon together.
  • Add saffron and ground masala to the dish.
  • Serve hot.

EXPLORE CATEGORIES