|
Ingredients
|
For 4
|
For 100
|
|
Pulao rice
|
450gms
|
11kg
|
|
Butter
|
55gms
|
1.35kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Cheese
|
30gms
|
680gms
|
|
Nutmeg
|
a pinch
|
10gms
|
|
Saffron
|
a pinch
|
5gms
|
|
Tomato sauce
|
120ml
|
2.95litre
|
|
Vegetable stock
|
790ml
|
20litre
|
|
Pepper and salt
|
|
|
Wash rice and drain well. Peel and mince onions. Melt the
butter. When hot add the onions and fry lightly. Add rice, pepper, salt, nutmeg
and saffron. Add part of the stock and as rice starts swelling, add remainder
of the stock. As the stock is used up, add the sauce gradually. When the rice
is tender, add grated cheese; mould and turn over and serve.
N. B. In preparing this dish remember that the
rice should be neither too dry nor too moist.
