Monday, September 26, 2011

Recipe for Hyderabadi Zafrani Pulao - Cooking Rescipe


  • 2 cups: Rice (long, grained)
  • 1/2 cup: Sugar
  • 4 tsp: Ghee
  • 18-20: Almonds.
  • 12-15: Cashew nuts.
  • Pinch: Saffron.
  • 1/4 tsp: Nutmeg Powder.
  • 1/2 tsp: Green Cardamom Powder

Cooking Directions

Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.

Place almonds and cashew nuts in a flat microwave dish and cook, uncovered on Microwave medium (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashew nuts.

In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high (100%) for two minutes.

Stir. Cook, uncovered on Microwave high (100%) for two minutes more.

Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice.

Add three and a half cups of water and milk and stir once.

Cover and cook on Microwave high (100%) for fifteen minutes.

Allow standing time for five minutes.

Garnish with almonds and cashew nuts. Serve hot.

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