Basanti pulao
Time to cook
40 minutes
Difficulty
Easy
Serves
2
A colorful and aromatic rice dish cooked with fragrant spices, basmati rice, and saffron. It is often served on special occasions and festive meals.
Ingredients
Basmati Rice
0.5 cup
Pure Cow Ghee
1 tbsp
Cashew Nuts, Raw
1 tbsp
Raisins
1 tbsp
Peas
0.25 cup
Carrots
0.5 small
Saffron
1 pinch
Water
1 cup
Salt
0.5 tsp
Step-by-step instructions to cook
Prep
Rinse basmati rice under cold water until the water runs clear.
Soak rice for 30 minutes, then drain.
Chop the carrots.
Soak the saffron in some milk and set aside.
Cooking
Heat ghee or oil in a pressure cooker.
Add cashew nuts and raisins and saute until they turn golden and the raisins plump up. Remove and set aside.
In the same pan, sauté chopped carrots and green peas until slightly cooked.
Add drained rice and sauté for 2 minutes.
Pour water into the pan, add salt and mix well.
Cover and pressure cook on low heat for 1 whistle. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker and drizzle saffron-infused milk over the rice.
Garnish with sautéed cashews and raisins.
Nutrition information
(per serving)
Carbs
24.7
Proteins
2.7
Fats
5.1
Fiber
1.1
156
kcal
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