Ingredients with Measurements:
- 2 cups Basmati rice
- 1 cup ghee
- 1 cup sugar
- 1 cup milk
- 1 cup water
- 1 tsp saffron strands
- 1 tsp cardamom powder
- 1 cup cashews
- 1 cup raisins
- Salt to taste
Special equipment needed:
- Large pot with lid
- Small pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Rinse the Basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a small pot, heat the milk and add saffron strands. Let it sit for 10 minutes.
3. In a large pot, heat the ghee and add the soaked and drained rice. Saute for 5 minutes.
4. Add 4 cups of water to the pot and bring it to a boil. Add salt to taste.
5. Reduce the heat to low and cover the pot with a lid. Cook for 15 minutes.
6. In a mixing bowl, mix sugar, cardamom powder, cashews, and raisins.
7. After 15 minutes, add the saffron milk and sugar mixture to the rice. Mix well.
8. Cover the pot with a lid and cook for another 10 minutes on low heat.
9. Turn off the heat and let the pulao sit for 5 minutes.
10. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 75g
Protein: 8g
Substitutions for ingredients:
- You can use vegetable oil instead of ghee.
- You can use brown sugar instead of white sugar.
- You can use almonds instead of cashews.
Variations:
- You can add vegetables like peas, carrots, and potatoes to the pulao.
- You can add chicken or lamb to the pulao for a non-vegetarian version.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use a large pot with a lid to cook the pulao.
- Use a wooden spoon to fluff the rice to avoid breaking the grains.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in the microwave or on the stovetop with a little bit of water.
Presentation ideas:
Serve the pulao in a large bowl or platter.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with raita or yogurt.
Suggested side dishes:
Serve with chicken tikka or lamb kebabs.
Troubleshooting advice:
- If the pulao is too dry, add a little bit of water and mix well.
- If the pulao is too wet, cook it for a few more minutes on low heat.
Food safety advice:
Make sure to wash your hands and all the utensils before cooking.
Food history:
Rasmanjuri Pulao is a traditional Bengali sweet pulao that is usually served during special occasions like weddings and festivals.
Flavor profiles:
The pulao has a sweet and aromatic flavor with a hint of saffron and cardamom.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Indian