Monday, December 2, 2013

DRY FRUITS PULAV

A finest and elegant rice dish recommended by my brother,he happened to taste it in a HOTEL TAJ VIVANTA.A simple pulao is made rich in taste with dry fruits and nuts and slightly added spice to it. I made tomato & onion raitha as a side dish, it was excellent however you could also try other North Indian gravies like dal makhni, masala curry etc. This is more like using fruits and nuts instead of vegetables and this comes out like restaurant style pulao.

Ingredients:

Basmati Rice 1 Cup(uncooked)
Onion 1( cut lengthwise)
Cashews/Raisins/Almonds 1 Tsp Each
Bay Leaves/Cloves/Cinnamon Sticks,few of them
Grated Ginger & Garlic Paste 1/4 Tsp Each
A few Saffron Strands soaked in warm milk
Ghee 2 Tbsps
Oil to deep fry the onions
Salt to taste
Water 1 1/2 Cups

Method:

1. Cook the rice in a cooker,and slightly roast the nuts with little ghee in a small pan.

2. Deep fry the onions to mild golden brown.Spread them into a paper towel to
    remove excess oil.

3.  Again a pan,add ghee with bay leaves/ cloves,cinnamon sticks,ginger garlic
     paste and saffron stands with soaked milk.

4.  Mix well with the cooked rice,roasted nuts,deep fried onions and salt.


5.  To be served well with any raitha's,for me dal makhni would be is perfect choice.

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