Basanti pulao
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Basanti pulao

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Time to cook

40 minutes

Difficulty-icon

Difficulty

Easy

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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.

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

1

Rinse basmati rice under cold water until the water runs clear.

2

Soak rice for 30 minutes, then drain.

3

Chop the carrots.

4

Soak the saffron in some milk and set aside.

Cooking

1

Heat ghee or oil in a pressure cooker.

2

Add cashew nuts and raisins and saute until they turn golden and the raisins plump up. Remove and set aside.

3

In the same pan, sauté chopped carrots and green peas until slightly cooked.

4

Add drained rice and sauté for 2 minutes.

5

Pour water into the pan, add salt and mix well.

6

Cover and pressure cook on low heat for 1 whistle. Allow the cooker to release pressure naturally before opening the lid.

7

Open the cooker and drizzle saffron-infused milk over the rice.

8

Garnish with sautéed cashews and raisins.

Nutrition information

(per serving)

Carbs

Carbs

24.7

Proteins

Proteins

2.7

Fats

Fats

5.1

Fiber

Fiber

1.1

156

kcal

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