Rainbow Fruit Pulao Recipe

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Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelEasy
Servings8CuisineIndian
MethodSimmeredSpecialityPart of Menu
Main IngredientFruits

Ingredients

 
Rice - 1/2 kg
 
Water - 6 cups
 
Dessicated coconut - 60 gms
 
Pistachios - 60 gms
 
Green cardamoms - 8
 
Silver leaves - 5
 
Color green, red, yellow and orange colors - 1/4 tsp of each
 
Sugar - 250 gms
 
Sultanas - 120 gms
 
Blanched almonds - 120 gms
 
Cherries - 30 gm
 
Kewra flavor - 2 tsp
 
Khoya - 120 gms

Directions

GETTING READY
1 Wash and soak the rice for about 20 minutes.

MAKING
2 In a pan, cook sugar and one cup water to make a thin syrup.
3 Set aside.
4 In a pan, heat the ghee, add in cardamoms.
5 Add in the soaked rice along with water, and cook until water is absorbed.
6 Add in the syrup, mashed khoya, fried sultanas, coconut and almonds and cook on very low heat until the rice is cooked.
7 Pour each colour on the rice and cover the pan with a close-fitting lid.
8 Remove from the heat.

SERVING
9 Serve the pulao in a serving dish, decorated with silver leaves, pistachios and cherry slices.

Questions, Comments and Reviews

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