Nuts n’ Berry Pulao

When I think of pulao, only one thing comes to mind it is a makeover to a simple rice dish in which it is accessorised with as many ingredients as you can think. A regular rice dish is so humble and versatile that by adding a few other things, it becomes the whole meal in itself like pulao, biryanis one-pot meals, etc.

By adding veggies, meats, or nuts it becomes not only tasty but also colourful which works as an appetizer. All these add the nutritive value to the pulao.

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Nuts n Berry Pulao /IRANI BERRY PILAF

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1 – Long grain basmati rice – 1 cup (250 gms  )Washed and Soaked for 20 minutes

2 – Sufficient water for boiling or 4 cups

3 – Thinly sliced Onion – 1 big sized

4 – Thinly sliced carrot – 1 big sized

5 – Green peas – 1/4 cup

6 – Mixed nuts and berries (cashew, pistachios, raisins, cranberries, and dried apricots) 1/2 cups or 125 gms

7 – Milk – half cup

8 – Ghee – 1 tbsp

9 – A few saffron/Kesar strands

10 – Salt – to taste

1 – In a saucepan keep the rice boiling

In the meantime, pan-fry onion and carrot slices till golden brown

2 – Blanch peas and transfer them to cold water so that they do not lose colour

Let the rice boil until 75% or until 1 bite is left

3 – Strain the rice through a sieve and keep it aside

4 – Mix milk, ghee, and saffron strands and heat them to combine everything

5 – In the same pan in which veggies were fried spread half of the rice as 1st layer

Spread half of the cooked veggies berries n nuts as the 2nd layer

Again rice as the 3rd layer and the remaining veggies, berries, and nuts as 4th last layer

6 – Sprinkle milk-ghee mix all over and cover the lid

Cook this pulao at a very low flame for more than 10 minutes

7 – Switch off the gas and let it remain covered for a few more minutes in its steam

Heavenly tasty veg berry pulao is ready to relish with plain curd or raita