How to make Madhur Pulao -

sweet rice with dry fruits.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Milk powder (मिल्क पावडर )

Cuisine : Hyderabadi

Course : Desserts

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For more recipes related to Madhur Pulao checkout Zafrani Pulao, Meethe Chawal, Kesari Phirni, Rice Pudding With Figs And Dates . You can also find more Desserts recipes like Mixed Fruit Flan Fruit Kheer With Custard Baked Apple Chips Kheer

Madhur Pulao

Madhur Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Madhur Pulao Recipe

  • Basmati rice 1/2 cup

  • Milk powder 1 cup

  • Sugar 3/4 cup

  • Saffron (kesar) a few strands

  • Almonds 8-10

  • Pistachios 6 - 8

  • Raisins 10 - 12

  • Ghee 4 tablespoons

  • Cinnamon 2, 1 inch stick

  • Green cardamoms 2

  • Cloves 3

  • Coconut scraped 1/4 cup

  • Bay leaves 2

  • Silver warq for garnish

Method

Step 1

Wash and soak the rice in three cups of water for half an hour. Drain and discard water. Mix the milk, sugar and saffron in a bowl and keep aside. Soak almonds and pistachios in one cup of hot water for five minutes.

Step 2

Drain, peel and cut them into slivers. Wash raisins and pat them dry. Heat ghee in a vessel, add cinnamon, green cardamoms and cloves and allow them to splutter. Add the almonds and pistachio slivers, raisins, scraped coconut, bay leaves and fry till pink.

Step 3

Add the soaked rice with one cup of water and cover and cook on low heat till the rice is half done. Add the milk, sugar and saffron mixture, stir lightly and cook covered on low heat for another ten to fifteen minutes till done. Serve garnished with silver varq.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.