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| Main Ingredients | Basmati Rice, Sesame Seeds |
| Cuisine | Indian |
| Course | Rice |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
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
- 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.
- Drain again, refresh and allow to cool. Dry roast sesame seeds till light golden.
- Grate dry coconut. Split cashewnuts into two and keep side. Remove stems and break red chillies into half.
- 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.
- 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.
- Add the cooked rice, roasted sesame seeds, fried cashewnuts, and fried coconut. Toss to mix well. Serve hot.
Nutrition Info
| Calories | 2118 |
| Carbohydrates | 250.3 |
| Protein | 35.8 |
| Fat | 108 |
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