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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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