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



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