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PrintMEWA PULAO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee in a heavy bottomed pan. Lightly fry the dry fruits, remove from heat and set it aside.
- Add in the cardamom with cloves, cinnamon, nutmeg and mace flakes. Fry for a few seconds.
- Add in the drained rice and fry for about 2 minutes. Add in 2 cups milk and a little water to reach 1 inch above the surface of rice.
- Cook, covered on high flame for about 2 minutes or until the water comes to a boil.
- Reduce to medium slow flame for about 20 - 22 minutes or until the rice is done.
- Add sugar, dry fruit, saffron milk and mix gently. Cook on low flame for 2 minutes. Serve hot.
INGREDIENTS
- 350 grams long grain rice, rinsed, soaked and drained
- 400 ml milk
- 9 green cardamoms
- 9 cloves
- 2 inch cinnamon sticks, broken into small pieces
- ¼ teaspoon nutmeg
- 2 flakes of mace coarsely crushed
- 175 grams sugar
- 3 tablespoon of screw pine water
- ½ teaspoon saffron, crushed and dissolved in 3 tablespoon of milk
- 90 grams ghee
- 25 grams raisins
- 25 grams pistachios, unsalted
- 25 grams almonds, soaked, peeled and slivered
- 45 grams walnuts
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