|Dilkhush Pulao, Onion-Tomato Raitha, Onion-Tomato-Lime slices and Sparkling Apple Cider|
This pulao recipe comes from the book 'Swati Sakhahaara Vantalu'. Just as I thought, my husband and the older one just fell in love with it. My husband refused to even eat with some other accompaniment. He said raitha is just perfect and goes well the fruity pulao. So this makes a perfect entry for Day 2 week 4 of BM #25
Basmati Rice 1 1/2 cups
Orange Juice, freshly squeezed 1 cup
Water 1 1/2 cups
Salt as needed
Red Chilly Powder 1/2 tsp (or as needed)
Onions, thinly sliced 1/2 cup
Seasoning (Ghee 2 Tbsp, Cloves 4-5, Cinnamon 2 inches, Cardamom 3-4)
Garnish - Roasted Cashews, Pineapple Chunks, Diced Apple and Seedless Grapes (I used raisins) as needed
Lime/Lemon Juice as needed (Optional)
Method Of Preparation -
Soak the Basmati rice in water for about 10-15 min.
In a thick bottom pan, add ghee and the rest of the seasoning. After the spices give out the aroma, add the sliced onions and saute till they are golden brown.
Drain the soaked rice and transfer the soaked rice into a rice cooker. [Instead of using the rice cooker, the pulao can be cooked in the same thick bottom pan used above.]
Add in the orange juice, water, salt, red chilli powder and the sauteed ingredients from the pan.
Cook until done and remove onto a serving platter. Garnish with cashews and all the fruits. Serve with any Gravy curry or Raitha of your choice.
Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
Preparation Time 30 min