🇮🇳 Indian Vegetarian

Mewa Pulao

Name: Mewa Pulao
Prep time: 19 min
Cook time: 29 min
Total time: 48 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1/4 cup Cashews; 2 tbsp Golden Raisins; 1/2, grated Coconut

🇮🇳 Indian

Dry fruit pulao loaded with coconut and raisins, shahi style. One pot, big aroma — a full meal folded into fragrant rice. Plate with mirchi ka salan or a cooling cucumber raita.

Prep 19 min Cook 29 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Cashews1/4 cup
Golden Raisins2 tbsp
Coconut1/2, grated

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.
2
Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.
3
Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.
4
Tumble in the golden raisins, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Chana mewa pulao(dag style)with English subtitles · on YouTube