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Basanti pulao

Cooking Time

Preparation Time : 5

Cook Time : 25

Total Time : 30

Ingredients

Serves 3

  • Gobindo bhog rice 2 cups

  • Whole green cardamom 8-10 nos

  • Whole Cinnamon sticks 3 nos

  • Whole bayleaves 2-3 piece

  • Whole cloves 6-7 piece

  • Whole Nutmeg 1/2 piece

  • Whole mace 1 piece

  • Ghee 3 tbsp

  • Grated ginger 1 tbsp

  • turmeric powder 1 tsp

  • Saffron strands 1 pinch

  • Salt as per taste 3 tsp

  • Sugar as per taste 3-4 tsp

  • Cashew nuts 1/2 cups

  • Rainsins 1/2 cups

  • Hot water 4 cups

Directions

  • 01

    Wash and soak the rice for 15 minutes

  • 02

    Then strain it and leave for few minutes into the strainer.

  • 03

    Shift in a bowl and marinate with 1 tbsp ghee, turmeric powder and little sugar.Rest fir 20 minutes

  • 04

    Heat the leftover ghee in a heavy bottom pan.

  • 05

    Add all whole masala and let it crackle

  • 06

    Add cashew nuts and raisins and fry for a minute.

  • 07

    Add marinated rice and fry until it changes the colour.

  • 08

    Add grated ginger and saffron strands.

  • 09

    Then add hot water

  • 10

    Add salt and sugar and stir well.

  • 11

    When boil comes, cover and let it cook for 10-12 minutes at medium heat or until water is absorbed.

  • 12

    Then stir and cover again for 8-10 minutes at low heat.

  • 13

    Switch off the flame and give it 15-20 minutes resting time covering with a lid.

  • 14

    Enjoy with any spicy veg or nonveg curry..

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