Kashmiri meetha Pulao
Servings - 2 - 3
INGREDIENTS
Rice - 375 grams
Milk - 500 milliliters
Sugar - 140 grams
Organic food color - 1/4 teaspoon
Ghee - 80 grams
Milk - 1 tablespoon
Organic food color - 1/4 teaspoon
(Garnishing)
Almonds
Cashews
Apricot
Raisins
Pistachio
Coconut
Date palm
PREPARATION
1. Spread 375 grams rice on clean cloth and clean with tissue paper.
2. Boil 500 milliliters milk in a deep pan, add 140 grams sugar, 1/4 teaspoon organic food color and mix it well. Bring it to boil.
3. Heat 80 grams ghee in a heavy skillet, add rice and saute for 2 - 3 minutes.
4. Take a tablespoon milk, add 1/4 teaspoon organic food color and mix.
5. Pour the mixture into it and mix it well.
6. Add milk, sugar mixture and stir well
7. Cover & cook for 5 minutes.
8. Switch off the heat after 5 minutes and rice soak the milk.
9. Again cover & cook on high heat for 5 minutes and 25 minutes on low heat.
10. In case if you have added undercooked rice, add required amount of water. Ensure to check the consistency of the rice often to avoid overcooking.
11. Switch off the flame and cover it for 5 minutes.
12. Garnish with Almonds, cashews, apricot, raisins, pistachio, coconut and date palm.
13. Serve hot.
