|
Ingredients
|
For 4
|
For 100
|
|
Pulao rice
|
225gms
|
5.56kg
|
|
Clarified butter
|
50gms
|
1.25kg
|
|
Sugar
|
200gms
|
5kg
|
|
Pistachio nuts
|
15gms
|
340gms
|
|
Cashewnuts
|
30gms
|
680gms
|
|
Cream
|
30gms
|
680gms
|
|
Saffron
|
a pinch
|
15gms
|
|
Silver paper
|
|
|
Wash, soak and drain rice. Heat half the clarified butter
and fry rice. Add one and a half times the quantity of water and let it cook.
When three – fourth cooked, add sugar and the remaining clarified butter, cream
and saffron soaked in the little milk. Cover tightly. Keep in the oven or live
coal on the lid. Fry nuts in fat. Add to rice. Serve garnished with silver
paper.
