Sherangi Pulao

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • Basmati rice - 750 g
  • Almonds - 50 g
  • Pista - 50 g
  • Cashew - 50 g
  • Raisins - 25 g
  • Pomegranate - 25 g
  • Whole garam masala - 10 g
  • Ghee - 250 g
  • Onion - 150 g
  • Mace powder - 5 g
  • Cardamom powder - 5 g
  • Garam masala powder - 10 g
  • Sweet lime - 1
  • Saffron - 1 g
  • Oil - 100 ml
  • Ginger garlic paste - 40 g
  • Water - 400 ml
  • salt to taste

How to Make Sherangi Pulao

  • Wash and soak rice in water for 30 minutes.
  • Blanch almonds and pistas, remove skin and cut into slivers and fry them with the cashew.
  • Heat ghee, add whole garam masala, sliced onion and cook till golden brown.
  • Add ginger garlic paste and water. Once the water boils, add half of the fried nuts.
  • Add the soaked rice into the boiling water and cook well.
  • As the water evaporates, add garam masala, mace, cardamom powder, saffron, and sweet lime zest.
  • Keep in dum for 20 minutes.
  • Garnish with nuts, pomegranate seeds and saffron.

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