Sweet Pulao

Recipe by
Total Time:
1-2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

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Ingredients

  • 250 g - rice
  • 1 litre - water
  • 25 g - each of cashewnuts, almonds, raisins and pistachios
  • 1 tbsp - fresh curds
  • 25 g - khoya
  • 100 g - ghee
  • 1 - big piece ginger, sliced
  • 125 g - sugar
  • 2 - cardamoms
  • 4 - cloves
  • 1 piece - cinnamon stick
  • ½ tsp - black jeera or shahjeera
  • 1 tsp - chana dal
  • 1 tsp - cumin seeds
  • a few peppercorns
  • 10 - bay leaves
  • a few drops of yellow colouring
  • a few drops of essence of saffron
  • rose or kewda

How to Make Sweet Pulao

  • Tie ginger, black jeera, dal, cumin seeds and peppercorns in a piece of muslin and put into the water.
  • Boil the water till the water turns red and is reduced to half its original quantity, remove from fire and discard the spice bag after squeezing it nicely.
  • Blanch and slice the nuts. Coarsely pound cardamoms, cloves and cinnamon, clean, wash and fry the rice for 2 to 3 minutes.
  • Now add all the nuts, raisins, sugar, khoya, curd and coarsely pounded spices in rice and mix well.
  • Also mix in half of the ghee and fry the rice to a golden colour stirring all the time.
  • Remove from fire and place rice and bay leaves in layers in a vessel.
  • Start and finish with a layer of rice, then pour the water on top.
  • Cover tightly and cook over a slow fire till the rice is done.
  • Mix in the essence and colour and remove from fire. Cover with foil before serving.

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