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Jaipuri Mewa Pulao 
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Featured Recipes for Jaipuri Mewa Pulao
By Bengali Khabaar
Ingredients:
2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk
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Preparation:
Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.
Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.
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