Til Pulao

Ingredients list for Til Pulao

• 1 1/2 cups Basmati Rice
• 1/4 cup Sesame Seeds
• 1/2 Dry coconut (khopra)
• 10-15 Cashewnuts
• 2 Whole dry red chillies
• 4 tablespoons Ghee
• 2 Bay leaves
• to taste Salt

Method

1. Clean, wash and soak rice in three cups of water for fifteen to twenty minutes. Drain and cook in three to four cups of salted boiling water till just done.
2. Drain again, refresh and allow to cool. Dry roast sesame seeds till light golden.
3. Grate dry coconut. Split cashewnuts into two and keep side. Remove stems and break red chillies into half.
4. Heat two tablespoons of ghee in a pan and fry the cashewnuts till light golden. Remove with a slotted spoon and set aside on an absorbent paper.
5. Similarly fry the grated coconut till light golden and set aside. In a separate pan heat two tablespoons of ghee, add bay leaves and broken red chillies and sauté.
6. Add the cooked rice, roasted sesame seeds, fried cashewnuts, and fried coconut. Toss to mix well. Serve hot.

Nutrition Info