Shahi Sweet Pulao Recipe
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Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Main IngredientRice
Ingredients
Rice - 1/2 kg
Water - 6 cups
Cherries - 30 gms
Raisins - 15 gms
Silver leaves - 6
Khoya - 150 gms
Kewra flavor - 1/2 tsp
Colour: orange, green, red and yellow - 1/2 tsp of each
Ghee - 120 gms
Sugar - 250 gms
Almonds - 30 gms
Pistachios - 15 gms
Green cardamoms - 6
Castor sugar - 3 tbsps
Directions
GETTING READY
1 Pick and wash the rice.
2 In a bowl, soak the rice for 25 minutes.
MAKING
3 In a pan, add sugar and 1 cup of water, cook until it reaches the consistency of syrup.
4 Remove from the heat and keep aside.
5 In a pan, heat the ghee.
6 Add in crushed green cardamoms, rice and water.
7 Cook until the water is absorbed.
8 Stir in the syrup.
9 Simmer until the rice is tender and the syrup has been absorbed.
10 Pour each colour separately on the rice.
11 Let cook for another 2 minutes.
12 Remove from the heat, and add in khoya mixed with castor sugar and kewra.
13 Mix well with the rice and keep it covered.
14 Chop cherries, almonds and pistachios for decoration.
SERVING
15 Transfer rice in an oval plate.
16 Decorate with silver leaves, almonds, pistachios and cherries, serve at once.
1 Pick and wash the rice.
2 In a bowl, soak the rice for 25 minutes.
MAKING
3 In a pan, add sugar and 1 cup of water, cook until it reaches the consistency of syrup.
4 Remove from the heat and keep aside.
5 In a pan, heat the ghee.
6 Add in crushed green cardamoms, rice and water.
7 Cook until the water is absorbed.
8 Stir in the syrup.
9 Simmer until the rice is tender and the syrup has been absorbed.
10 Pour each colour separately on the rice.
11 Let cook for another 2 minutes.
12 Remove from the heat, and add in khoya mixed with castor sugar and kewra.
13 Mix well with the rice and keep it covered.
14 Chop cherries, almonds and pistachios for decoration.
SERVING
15 Transfer rice in an oval plate.
16 Decorate with silver leaves, almonds, pistachios and cherries, serve at once.
