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Rainbow Fruit Pulao

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Ingredients
  Rice 1⁄2 Kilogram
  Water 6 Cup (96 tbs)
  Desiccated coconut 60 Gram
  Pistachios 60 Gram
  Green cardamoms 8
  Silver leaves 1 Gram
  Green food color 1⁄4 Teaspoon
  Red food color 1⁄4 Teaspoon
  Yellow color 1⁄4 Teaspoon
  Orange color 1⁄4 Teaspoon
  Sugar 250 Gram
  Sultanas 120 Gram
  Blanched almonds 120 Gram
  Cherries 30 Gram
  Kewra essence 2 Teaspoon
  Khoya 120 Gram
Directions

GETTING READY
1 Wash and soak the rice for about 20 minutes.

MAKING
2 In a pan, cook sugar and one cup water to make a thin syrup.
3 Set aside.
4 In a pan, heat the ghee, add in cardamoms.
5 Add in the soaked rice along with water, and cook until water is absorbed.
6 Add in the syrup, mashed khoya, fried sultanas, coconut and almonds and cook on very low heat until the rice is cooked.
7 Pour each colour on the rice and cover the pan with a close-fitting lid.
8 Remove from the heat.

SERVING
9 Serve the pulao in a serving dish, decorated with silver leaves, pistachios and cherry slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Method: 
Simmering
Ingredient: 
Rice
Restriction: 
Vegetarian
Course: 
Fruit Dessert
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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