Fragrant Dry Fruit Pulao: A Delicious & Healthy Rice Dish
45 minutes
1155 reads
About Fragrant Dry Fruit Pulao: A Delicious & Healthy Rice Dish
Elevate your everyday meals with this aromatic and nutritious Dry Fruit Pulao! This flavorful North Indian rice dish combines fragrant basmati rice with the delightful crunch of cashews, almonds, and raisins, all infused with the richness of desi ghee and warming spices. It's a perfect brunch, lunch, or dinner option that's both healthy and incredibly delicious.Unlike eating dry fruits plain, this recipe transforms them into a satisfying and exciting culinary experience. The blend of sweet and savory notes, along with the fragrant spices, creates a truly unforgettable taste. This pulao is a great way to incorporate healthy dry fruits into your diet in a fun and exciting way.Get ready to impress your family and friends with this easy-to-make yet elegant dish. The irresistible aroma alone will have everyone asking for more!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Rice & Liquid
- 1 cup Basmati Rice
- 3 cup Water adjust as needed for desired consistency
Spices & Aromatics
- 1 tbsp Ghee clarified butter
- 1/2 tsp Cumin Seeds jeera
- 2 leaves Bay Leaf tej patta
- 8 Peppercorns kali mirch, black
- 4 Cloves lavang
- 1 Cardamom badi elaichi, black
- 3 Cardamom choti elaichi, green
- 1 stick Cinnamon dalchini
- 1 Mace javitri
- 1 tsp Nutmeg
- 1 tbsp Rose Water gulabjal
- 1.5 tsp Salt or to taste
Instructions
Preparation
- Wash and soak basmati rice for at least 30 minutes.
Sautéing Spices and Aromatics
- Heat desi ghee in a pressure cooker over medium heat. Add cumin seeds and sauté until they change color. Add bay leaves, black peppercorns, cloves, black cardamom, green cardamom, cinnamon, and mace. Sauté for about 30 seconds until fragrant.
Adding Dry Fruits and Rice
- Add the cashews, almonds, raisins, and walnuts. Sauté for 1 minute until lightly toasted. Stir in the soaked rice, nutmeg powder, and salt. Mix well to ensure all the rice is coated with ghee and spices.
Cooking the Pulao
- Add 3 cups of water. Bring the mixture to a boil. Once the pressure cooker starts to whistle, reduce heat to low and cook for one more whistle. Turn off the heat and allow the pressure to release naturally.
Finishing Touches
- Once the pressure is released, gently fluff the rice with a fork. Stir in the rose water. Serve hot. Garnish with extra nuts if desired. Serve hot with Shahi Paneer or Dal Makhani for a complete meal.
Recipe Notes
Expert Tips for the Perfect Dry Fruit Pulao
- For a richer flavor, use high-quality desi ghee.
- Soaking the rice beforehand helps it cook evenly and prevents it from becoming mushy.
- Don't overcook the pulao; slightly firm rice is ideal.
- Adjust the amount of water according to your preference for the consistency of the pulao. You may need slightly more or less depending on your pressure cooker.
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Recipe Nutrition
Calories: 3046kcalCarbohydrates: 158gProtein: 101gFat: 242gPolyunsaturated Fat: 72.6gMonounsaturated Fat: 145.2gSodium: 1710mgFiber: 39gSugar: 26g
Tanu Nigam
Articles: 81
5 Comments
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This looks so appealing! Thanks for sharing.
I’m eager to make this recipe!
This looks amazing! Thanks for sharing.
I’m excited to make this at home!
Thanks for the inspiration! Looks tasty.