Saturday, 9 January 2016

Sweet Pulao / Kanika Pulao

Kanika is a fragrantly sweet pulao which is traditionally prepared in Odisha. This is one dish among 'chappan bhog' (56 dishes) which is cooked every day for Lord Jagannath, Puri. It is a perfect for spice and sweet taste. Usually it is prepared with plain raw rice / aromatic rice like basmati rice. The presence of spices gives the recipe a special strong fragrance. The aroma of ghee makes this a very exceptionally delicious pulao. 
So here is my version of making sweet pulao / kanika pulao.





Preparation Time : 10 mins      |      Cooking Time : 20 mins 


Ingredients :
             
Ingredients
Measurements
Rice (Basmati)1 cup
Ghee1 & 1/2 tbsp
Raisins7-8 no.
Cashews 7-8 no.
Green cardamon2 no.
Bay leaf 1 no.
Turmeric powder1/4 tsp
Sugar3 tbsp
Water 2 & 1/4 cup
Saltas needed
        
Method :
  1. Wash and soak rice for 1 hour. Drain all water and spread on a plate.
  2. Heat the ghee in a deep and thick bottomed pan. Add the raisins and cashews. Roast them till they turn golden brown color and then remove from the pan and keep aside.
  3. Add bay leaf and 1 green cardamom into the pan. Sauté for few minutes. 
  4. Add the dried rice, salt, sugar and turmeric powder and fry it gently for 2-3 minutes. 
  5. Meanwhile boil 2 & 1/2 cup of water, add to the rice. Mix well and cover with a lid. Allow to cook on a low to medium flame.
  6. When rice is half done, add fried raisins and cashews. Mix gently and cover again.
  7. Allow all the water to dry up & then switch off the flame. Gently crush 1 green cardamom & sprinkle over rice. Cover for 1-2 minutes more & then serve !

Notes :
  • After adding dry rice, gently fry / toss instead of stirring as it might end up with broken rice grains.
  • ​It can be cooked in a pressure cooker too.​



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