Sultana Pulao - SK Khazana

Ingredients list for Sultana Pulao - SK Khazana

• 1 1/2 cups Basmati Rice soaked for 1 hour and drained
• 1/4 cup Sultanas
• 2 tablespoons Black raisins
• 2 1/2 tablespoons Ghee
• 1 inch stick Cinnamon
• 1 blade Mace
• 1 Bay leaf
• 2-3 Green cardamoms
• 7-8 Cashew nuts halved
• 1 inch Ginger cut into thin strips + for garnish
• 2-3 Green chillies slit+ for garnish
• to taste Salt
• 1/2 teaspoon Garam masala powder
• 1/2 cup Fried onions
• for garnish Fried Onions
• for garnish Mint leaves
• 1 tablespoon Coriander leaves chopped
• for garnish Roasted cashewnuts
• to serve Raita

Method

1. Heat ghee in a deep non-stick pan, add cinnamon stick, mace, bay leaf and green cardamoms, mix and sauté for 1 minute or till fragrant.
2. Add cashewnuts and saute for 30 seconds. Add sultanas and black raisins, mix and sauté till light golden brown.
3. Add rice mix gently and sauté for 1 minute on low heat. Add 3 cups water and mix well.
4. Add ginger strips and green chillies and mix well. Add salt and mix well.
5. Add garam masala and mix gently. Cover and cook on low heat for 10 minutes or till the rice cooked completely.
6. Add browned onions, tear a few mint leaves and add. Add coriander leaves and mix gently.
7. Transfer into a serving plate, garnish with browned onion, roasted cashewnuts, mint leaves, green chillies and a few ginger strips. Serve hot with raita.