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Jaipuri Mewa Pulao (Dry Fruit Pulao)
- Duration: 20 minutes
- Serves: 3 to 4 people
Rice grains are very delicate and it is crucial that they do not break during cooking. Stirring, preferably with a fork, is must.
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Want a taste of royalty? Rajasthani Pulao is a sweet delicacy from the royal kitchens of Rajasthan’s Maharanas. It gets this name due to the liberal use of dry fruits in its recipe. The warrior Rajput kings ate food rich in nutrients and this pulao was a must to round off their lunch.
- Rice, long grained, Basmati (2 cups)
- Sugar (2 cups)
- Clarified butter (ghee) (1 cup)
- Buchananian Lazan (chironji), coarsely ground (1/2 cup)
- Almonds (badam) (10 to 15)
- Pistachio (pista) (10 to 15)
- Cardamom (elaichi), powder (1 tsp)
- Nutmeg (jaiphal), powder (1/2 tsp)
- Saffron (kesar), soaked in 1 tsp milk (5 to 6 strands)
- Milk (2 cups)
- Wash and then soak rice in water for about two hours. Then, drain the water from the rice.
- Heat ghee in a kadhai and add the drained rice and milk to it.
- Cover and cook on low fire, stirring occasionally but gently so that the rice grains do not break.
- As soon as the rice is cooked, add elaichi and jaiphal powder, dry fruits, sugar and saffron.
- Mix well. Let it cook on low flame with a lid on, till each grain has fluffed up. Serve Jaipuri Mewa Pulao hot as a sweet dish.