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MEWA PULAO |
Mewa pulao is a royal Indian vegetarian dish made with fragrant basmati rice saffron and a mix of dry fruits, the dry fruits includes cashews almonds and raising giving the pulao a rich and nutty taste. Mewa pulao is known for its luxurious and royal appeal, making it a popular dish for special occasions and festive celebrations in India.
Ingredients:
- 1 cup basmati rice
- 1/4 cup mixed dry fruits (cashews, almonds,
raisins)
- A pinch of saffron strands soaked in 2
tablespoons warm milk
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- Salt to taste
- 2 cups water for cooking rice
Instructions:
Step 1 : Rinse the Rice:
Wash
1 cup of basmati rice under running water until the water runs clear. Soak the
rice in water for 30 minutes.
Step 2 : Prepare Saffron
Milk:
While the rice is
soaking, soak a pinch of saffron strands in 2 tablespoons of warm milk. Let it
sit for at least 15 minutes to infuse the milk with saffron flavor and color.
Step 3 : Cook the Rice:
- In a pot,
bring 2 cups of water to a boil.
- Add soaked
and drained rice to the boiling water.
- Cook the
rice on medium flame until it's 70-80% cooked (approximately 7-8 minutes). You
should be able to break a grain of rice easily, but it should still have a
slight bite.
Step 4 : Drain the Rice:
Once
the rice is parboiled, drain the water using a sieve or colander. Set aside.
Step 5 : Prepare Dry
Fruits:
-
In a pan, heat 2 tablespoons of ghee on low flame.
- Add 1
teaspoon of cumin seeds and let them splutter.
- Add green
cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
Step 6 : Saute Dry Fruits:
- Add the
mixed dry fruits (cashews, almonds, raisins) to the pan.
- Sauté on
low flame until the dry fruits turn golden brown.
Step 7 : Combine Rice and Dry Fruits:
- Gently add the parboiled rice to the pan
with sautéed dry fruits.
- Mix them
together, ensuring the rice is coated with the aromatic ghee and spices.
Step 8 : Add Saffron Milk:
- Pour the saffron-infused milk over the rice.
This will give the pulao a beautiful color and flavor.
Step 9 : Cook on Dum
(Simmer):
- Reduce the
flame to the lowest setting. Cover the pan with a tight-fitting lid.
- Let the
rice cook on "dum" (simmer) for about 10-15 minutes. This allows the
flavors to meld, and the rice to absorb the saffron and spices.
Step 10 : Serve:
- Once
done, turn off the flame and let it rest for a few minutes.
- Gently
fluff the rice with a fork.
- Serve the
Mewa Pulao hot, garnished with additional dry fruits if desired.
Conclusion
We made a special rice dish called Mewa Pulao! First,
we cooked the rice until it was almost ready. Then, we added yummy things like
nuts and raisins. We also put in some saffron milk to make it colorful and
tasty.
After that, we let it cook slowly for a bit. Finally,
we fluffed it up with a fork and it was ready to eat! It's like a magic mix of
rice and goodies. Yum, yum, enjoy your Mewa Pulao!
