Mewa Pulao (Rice studded with Nuts)

 

2 teaspoon        sugar

 

4 tablespoon      oil

 

10                     cardamom pods, split

6                      cloves

2                      bay leaves

1 ½”                  cinnamon stick

10                     black peppercorns

 

2 ½ 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