Tuesday, July 12, 2016

Dry fruits saffron (sukha mewa kesri) pulao recipe

Ingredients :
  • 1 cup Basmati rice 
  • 2 cups water (Boiling water) 
  • 2 tbsps ghee 
  • 1/4 tsp salt 
  • 1 tsp sugar 
  • 4 green cardamom 
  • 4 cloves 
  • 1 black cardamom 
  • 1 star-anise 
  • 1 cinnamon stick, medium 
  • 10-12 pieces black pepper 
  • 8-9 Almonds 
  • 2 tbsp cashew nut
  • 2 tbsp raisins 
  • 2 pinches saffron (soaked in 2 tbsps of warm milk
Method :

Wash Basmati rice in water for 2-3 times. Drain water and keep aside for 30 minutes. In a vessel, add 2 cups water, sugar, salt and keep for boiling on the flame.

Now, heat 1 tbsp ghee in a pan, add almonds and cashew and shallow fry them until light golden brown in colour. Transfer them to a plate and keep aside.

Add remaining 1 tbsp ghee in the same pan, add green cardamom, black cardamom, cinnamon stick, star anise, cloves and black pepper and saute for 15 seconds. Now add soaked rice and raisins and stir for 30 seconds on medium flame. Now transfer it in the boiling water vessel and stir well over medium flame. When it starts to boil, reduce flame to low and cook covered for 10 minutes. After you have cooked it for 10 minutes, open lid and add saffron milk and fried Almonds and cashew nut and again cover with lid. And cook for 2 minutes or until rice is fully cooked. Do not stir between cooking time. When rice is cooked, turn off flame and let it stand for 5 minutes. Now open the lid and fluff the rice with a fork. Serve it with any raita or paneer kofta.

Fried nuts 
Soaked basmati rice  
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