Rainbow Fruit Pulao
|Water||6 Cup (96 tbs)|
|Desiccated coconut||60 Gram|
|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|
|Blanched almonds||120 Gram|
|Kewra essence||2 Teaspoon|
1 Wash and soak the rice for about 20 minutes.
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.
9 Serve the pulao in a serving dish, decorated with silver leaves, pistachios and cherry slices.