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Mughlai Pulao

Veg.Magic's picture
  Rice 2 Cup (32 tbs)
  Blanched almonds 1⁄4 Cup (4 tbs)
  Whole cardamons 2
  Sultanas/5 prunes 1 Tablespoon
  Oil 3 Tablespoon
  Cinnamon stick 1
  Whole cloves 2
  Milk 2 Tablespoon

Boil the well washed rice in rapidly boiling water with the spices.
When the rice is nearly done, drain and dry in colander.
Return to the pot and add 2 tblspn, milk and steam for 10 minutes on low heat.
Heat oil and fry sultanas or prunes until they start to swell.
Remove fruit from oil, and fry the almonds which have been finely slivered, until they turn a delicate pink.
Cut fruit inside and cover them with the rice.
Sprinkle almonds and oil over the rice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2170 Calories from Fat 683

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 9.4 g47.2%

Trans Fat 0 g

Cholesterol 3 mg1%

Sodium 53.2 mg2.2%

Total Carbohydrates 324 g108%

Dietary Fiber 13.2 g52.8%

Sugars 13.9 g

Protein 41 g82.7%

Vitamin A 0.8% Vitamin C 2.1%

Calcium 30.1% Iron 32.4%

*Based on a 2000 Calorie diet


Mughlai Pulao Recipe