|Cinnamon||5 Gram (5 Cm Piece)|
|Cumin seeds||3 Teaspoon|
|Turmeric/0.50 teaspoon yellow color||1 Teaspoon|
|Water||6 Cup (96 tbs)|
1 Pick and wash the rice.
2 In a bowl, soak the rice for 15 minutes.
3 In a pan, heat the ghee.
4 Add in the whole cinnamon and cardamoms, fry for one minute.
5 Now stir in the rice, mixing well.
6 Pour in water and gradually bring to a boil.
7 Add in turmeric or yellow colour and salt.
8 In a muslin bag, tie cumin seeds and peppercorns and drop in the pan.
9 Cover and cook on medium heat, until tender and the water is absorbed.
10 Remove the muslin bag.
11 Do not stir the pulao.
12 Garnish with fried cashewnuts.
13 This pulao is specially prepared on the occasion of basant panchami
Serving size: Complete recipe
Calories 3239 Calories from Fat 1362
% Daily Value*
Total Fat 155 g239%
Saturated Fat 93.4 g466.8%
Trans Fat 0 g
Cholesterol 402.1 mg134%
Sodium 447.7 mg18.7%
Total Carbohydrates 419 g139.7%
Dietary Fiber 12.2 g48.9%
Sugars 1.2 g
Protein 39 g78.3%
Vitamin A 4.1% Vitamin C 6%
Calcium 34.3% Iron 91.9%
*Based on a 2000 Calorie diet