Rainbow Fruit Pulao Recipe
Ingredients
| Rice | 1/2 Kilogram | |
| Water | 6 Cup (16 tbs) | |
| Dessicated coconut - 60 gms | ||
| Pistachios | 60 Gram | |
| Green cardamoms | 8 | |
| Silver leaves - 5 | ||
| Color green, red, yellow and orange colors - 1/4 tsp of each | ||
| Sugar | 250 Gram | |
| Sultanas | 120 Gram | |
| Blanched almonds | 120 Gram | |
| Cherries | 30 Gram | |
| Kewra flavor - 2 tsp | ||
| Khoya | 120 Gram | |
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.
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.
Chef
