Ghee Rice Pulao Recipe

Directions

• First of all, wash the rice and put water in a bowl, soak the rice for at least 15 to 20 minutes and leave it on the side.
• Now, put ghee in a pan and heat it, add cashews and fry them for 30 seconds or until the colour of cashews becomes light brown. When the colour of cashews becomes light brown, then we will take them out in a plate.
• Now put raisins in the remaining ghee of the same pan and fry them, we will fry the raisins till they become slightly bigger in size. When it swells a little, we will take it out and keep it in a plate.
• Now in the remaining ghee of the same pan, add bay leaves, cloves, black pepper, cinnamon pieces, chakri flowers and fennel and fry all the things lightly, when the aroma starts coming from them, then we will add onion slices to it and make it brown in colour.
• When the colour of the onion becomes golden, then we will take out a little for garnishing. Now take out the rice from the water and put the rice in it.
• Now we will add some water according to the amount of rice we have taken, I have taken 1 cup of rice, I will add 2 cups of water to it.
• Now add cashew and raisins and a little salt and let it come to boil.
• As soon as the rice comes to a boil, we will close the lid and cook the rice well.
• If you are making rice in a cooker, then as soon as it comes to a boil, put 1 or 2 whistles on high flame and turn off the gas.
• Then let the pressure cooker cool down, turn off the gas and take it out in a plate and garnish it with coriander leaves, cashews, raisins and onions and serve.