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This is a fragrant, delish and slightly sweet pulao and is replete with lots of fruits and nuts. Kashmiri saffron used here gives this dish its characteristic yellow color and nuts, fruits give it the rich flavour it is famous for. This recipe is perfect for Sunday lunches or dinners, when you are not in a mood for any elaborate cooking. Serve it with a helping of raita or curd and a large bowl of salad for a satisfying and yummy meal.
|Serves||Preparation Time||Cooking Time|
|4 People||10 – 15 Minutes||15 – 20 Minutes|
- 2 cups basmati rice, cooked
- ¼ cup green peas, cooked
- 1 small onion, halved and sliced
- 1 red chilli
- 2-3 cloves
- 2-3 cardamom pods
- 1 piece of mace
- 4-5 peppercorns
- 1 bay leaf
- 1” cinnamon stick
- ¼ cup apple, chopped
- 2-3 tbsp grapes, cut in halves
- 2-3 tbsp pineapple pieces
- 2-3 tbsp pomegranate pearls
- 2 tbsp oil
- 2 tbsp sugar
- Salt to taste
- 3 tbsp chopped cashews
- 3 tbsp raisins
- 2 tbsp sliced almonds
- 8-9 saffron strands soaked in 1 tsp milk
Soak saffron in a little milk for 15 minutes. Rub the soaked saffron in a small pestle and mortar. Set aside.
In a pan, heat oil. When the oil is heated, add cinnamon, peppercorns, cloves, mace, crushed cardamom pods, bay leaves and red chili. Sauté for a few seconds.
Add the onion and cook them for a minute. Then, add the chopped cashews and sauté for 2-3 minutes. Add the peas, salt and sugar and stir properly.
Now, add the cooked rice and stir gently. Cover and cook for 2 minutes. Next, add the raisins, sliced almonds and all the fruits. Cover and heat it for another 2 minutes.
Take it off gas and transfer in a serving bowl. Serve hot with raita and salad.
|Calories||523 K cal|