Ingredients
Half.. kilogram long-grained rice, cooked and drained
three. tablespoons ghee or butter, to taste.
five. cloves
four, pods green cardamom
one, cinnamon tree leaf " substitute 2 bay leaves"
one. small onion, sliced thin
two. green chillies, split lengthwise
oneand half, teaspoons ginger-garlic paste"1 part ginger to 1 part garlic"
hundred,grams dried dates, pitted and sliced thin
fifty,50 grams white raisins
fifty, grams cashew nuts
fifty, grams pistachio nuts
fifty, grams almonds, blanched and diced
pinch of salt
three to four strands saffron
one, tablespoon milk
Procedure
heat ghee or butter in a large wide pan or wok.
add dry spices: cloves, cardamom, and cinnamon tree leaf.
Throw in the chopped onion and fry until it just begins to turn brown.
add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
Add salt to taste.
Turn the flame down to low.
Soak the strands of saffron in milk, mixing until the milk turns orange.
Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron color in uniformly and heating the rice.
Add more ghee according to your prefrence
optional adding paneer fried in ghee to the pulao makes it taste better.
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