Ingredients
Long grained white rice (2c)
chironji, coarsely ground (1/2c)
almonds, blanched and chopped (25)
ghee (1c)
sugar (2c)
milk (4c), saffron, soaked in 1 teaspoon of milk (1/2tsp), nutmeg powder (1/4tsp), chopped pistachios (25).
Method of preparation:-
Take a bowl, soak rice for about 2 hours in water in the bowl. Drain the rice. Take a pan, place it over heat. Heat ghee in it and add rice in it and then add milk in the pan. Cover the pan and keep the rice to cook over low heat by stirring it occasionally. When the rice gets cooked then add dry fruits, cardamom, sugar, saffron and nutmeg powder in it. Mix the dry fruits with rice. Then bake them in heated oven until the grains of rice get separate. When the Jaipuri pulao gets ready then serve it hot with meal as a sweet dish.
Long grained white rice (2c)
chironji, coarsely ground (1/2c)
almonds, blanched and chopped (25)
ghee (1c)
sugar (2c)
milk (4c), saffron, soaked in 1 teaspoon of milk (1/2tsp), nutmeg powder (1/4tsp), chopped pistachios (25).
Method of preparation:-
Take a bowl, soak rice for about 2 hours in water in the bowl. Drain the rice. Take a pan, place it over heat. Heat ghee in it and add rice in it and then add milk in the pan. Cover the pan and keep the rice to cook over low heat by stirring it occasionally. When the rice gets cooked then add dry fruits, cardamom, sugar, saffron and nutmeg powder in it. Mix the dry fruits with rice. Then bake them in heated oven until the grains of rice get separate. When the Jaipuri pulao gets ready then serve it hot with meal as a sweet dish.
