This pulao is typical to Malayali Muslims.It is customarily served by the bride's family on the eve of the wedding.
2 1/2 cups basmati rice
3 tbsp ghee
2 1/2 tbsp sultanas (kishmish)
2 1/2 tbsp cashewnuts
4 medium-sized onions,chopped
5-cm stick cinnamon,broken into pieces
5 cloves
20 black peppercorns
1 tsp salt
Method of Preparation
A pinch of saffron dissolved in 2 tsp milk
Wash rice and drain.
Heat ghee in a pan,add sultanas and fry till they puff up.Remove from pan,drain and set aside.Add cashewnuts and fry till golden brown.Remove from pan,drain and set aside.
Add onions and whole spices to pan and fry till onions turn translucent.Remove from pan,drain and set aside.
Add rice to pan and saute for 10 minutes.
Mix in salt and 1 litre water,bring to boil,lower heat,cover pan and cook till water is absorbed.
Carefully mix in reserved sultanas,cashewnuts,onions and whole spices.
Sprinkle saffron-flavoured milk,mix gently and serve with a meat or fish curry.
