Mewa Pulao (Rice studded with Nuts)

 

2 teaspoon sugar

 

4 tablespoon oil

 

10 cardamom pods, split

6 cloves

2 bay leaves

1 cinnamon stick

10 black peppercorns

 

2 cups basmati rice, washed & drained

 

2 tablespoon raisins

2 tablespoon slivered almonds

2 tablespoon pistachio nuts, coarsely chopped

4 tablespoon unsalted cashew nuts

 

4 cups hot water

1 teaspoon saffron strands

salt

 

4 tablespoon fresh coriander leaves, chopped

2 teaspoon glace cherries, chopped

 

  1. Heat a heavy bottomed pot. Drop in the sugar and allow it to caramelize to a rich brown
  2. Spoon in the oil and blend.
  3. When the oil is hot, add the cardamom, cloves, bay leaves, cinnamon & peppercorns and stir until they change color.
  4. Then add the rice and mix well. Stir in the raisins, almonds, pistachio nuts & cashew nuts and continue stirring until they turn golden.
  5. Pour in the water and sprinkle in the saffron & salt. Give it a last stir, cover and cook over low heat until the rice is fluffy and dry.
  6. Mix gently with a slotted spoon to avoid breaking the rice grains.
  7. Serve garnished with coriander leaves & glace cherries. This rice goes very well with a meat or chicken curry and a fresh salad.

 

Source: The Indian Spice Kitchen by Monisha Bharadwaj

Serves 4

Preparation Time 10 minutes

Cooking Time 30 minutes