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.