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Shahi Sweet Pulao Recipe
|Water||6 Cup (96 tbs)|
|Kewra flavor||1⁄2 Teaspoon|
|Orange color||1⁄2 Teaspoon|
|Green color||1⁄2 Teaspoon|
|Red color||1⁄2 Teaspoon|
|Yellow color||1⁄2 Teaspoon|
|Castor sugar||3 Tablespoon|
Calories 636 Calories from Fat 200
% Daily Value*
Total Fat 23 g35.3%
Saturated Fat 12.7 g63.5%
Trans Fat 0 g
Cholesterol 58.4 mg
Sodium 73 mg3%
Total Carbohydrates 98 g32.6%
Dietary Fiber 1.7 g6.9%
Sugars 46 g
Protein 11 g21.4%
Vitamin A 3.7% Vitamin C 3.5%
Calcium 20.4% Iron 5.1%
*Based on a 2000 Calorie diet
1 Pick and wash the rice.
2 In a bowl, soak the rice for 25 minutes.
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.
15 Transfer rice in an oval plate.
16 Decorate with silver leaves, almonds, pistachios and cherries, serve at once.