Rainbow Fruit Pulao Recipe
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Summary
Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelEasy
Interest GroupGourmet
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.
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.
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