Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Pulao contributed by, Aditi S. from The Seven Hills School in Cincinnati, Ohio USA

Pulao
From: West Bengal, India
By: Aditi S.

P1000083

Ingredients:
2 cups of fragrant
basmati rice
1 tablespoon of salt
1/2 tablespoon of sugar
1/2 cup of milk
a pinch of saffron
2 tablespoons of clarified butter [ghee]
1/2 cup of roasted cashews
1/2 cup of golden raisins[sultanas]
1 bay leaf
4 cloves
6 small cardamoms
1 stick of cinnamon
1 nutmeg
garam masala

Directions:

1.wash rice and soak rice in water for 4 hours.
2.dry the rice in open air
3.in a pan, put the ghee and the bay leaf.
4.grind the cloves,cinnamon,cardamoms,nutmeg
in a fine powder called garam masala.
5.add the rice and stir fry well with ghee.
add salt and sugar and the garam masala powder.
6.add sultanas and cashews and mix well.
add 2 cups of water and the milk with the saffron.
cover the pan and simmer in medium low heat.
last but not least,serve pulao with your favorite dish.

posted by SSnyder in Indian Recipes,News,Recipes and have No Comments

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