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Sunday, December 9, 2012,9:20 PM by
D.Sumithra

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KESAR PULAO

Serves :
2

Preparation Time :
1 hour 20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Clean the rice and soak it for an hour and then drain it.
  • Soak saffron in warm milk for 10 minutes.
  • Heat ghee in a pan and fry the cashew nuts until pale golden in colour. Remove it from the pan and keep it aside.
  • Now add the cinnamon and clove to the pan followed by drained rice and stir-fry it for 2-3 minutes. Add the cardamom and soaked saffron along with milk.
  • Add double the quantity of water. Boil it and then simmer for 10 minutes until all the water is evaporated and rice is cooked.
  • Stir in the saffron colour, sugar, cashew nuts and almond. Mix it well and cook for 1 -2 minutes. Turn off the heat.
  • Transfer it to a serving bowl and garnish with pistachio, grated coconut and raisins.
  • Serve it hot.

INGREDIENTS

  • 250 grams long grain (basmati) Rice
  • 150 grams Sugar (adjust according to taste)
  • 30 pistachio (blanched and chopped)
  • 30 cashew nuts
  • 30 almonds (blanched and chopped)
  • 15 raisins
  • 4 Cardamoms (crushed)
  • 2 cloves
  • 1 small piece of cinnamon
  • 3 tablespoons ghee
  • 1 teaspoon saffron
  • 2 tablespoon grated coconut
  • 1 table spoon warm milk
  • ¼ teaspoon of saffron colour (dissolved in 2 teaspoon warm water)
  • Water for boiling rice

19 comments for “Kesar Pulao”

  • Posted Saturday, February 11, 2023 at 2:57:11 AM

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