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

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

Rate This Recipe

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.

EXPLORE CATEGORIES