Pulao or Pulav is a delicately flavored rice that is lightly toasted in Ghee and then cooked in spices such as cloves, cinnamon etc. There are different variations of making a pulav in Indian Cuisine with assorted veggies.
Sweet Pulav is mainly served during occasions in Mangalore. The main flavor of this dish is the gorgeous golden brown onions with the addition of raisins and cashew nuts which adds a pleasing crunch and flavor. Mangalorean weddings often have this served with beetroot+raisin or date chutney for a traditional taste.
Preparation time: 10 minutes
Cooking time: 45 minutes
Basmati rice – 1 cup
Salt – 1/2 tsp
Caster Sugar – 3 tbsp
Ghee/olive oil – as required (see directions)
Onions – 1 large, thinly diced
Raisins – 1/4 cup, soaked in 1/2 cup warm water (15 mins)
Cashews – 1/4 cup, slit at the center
Water – double the quantity of rice
Soak the raisins in warm water for 10-15 mins. Drain and dry with a kitchen towel.
1. Frying Cashews, Raisins and Onions separately and setting aside in one plate.
Toss the cashews in 1 tbsp ghee and fry on high heat in a frying pan until its lightly toasted. Set it aside.
Toss in raisins in the same pan with ghee, they will have plumped up. Set aside.
Toss the onions in the same pan, add 1 more 1 tbsp of ghee and stir-fry on medium-high heat. Keeping eyes on them, they must turn dark golden brown and not black or burnt. This might take a while. Also, avoid tossing them too much.
2. In the same frying pan add the rice and toast it lightly with 2 tbsp ghee or oil. Transfer to a large pot.
3. Add cinnamon, cloves, salt and sugar. Pour 2 cups of water. It must be at-least 1 inch above the rice level. Cook on medium heat and bring to a boil. Keeping an eye, cover and cook until the rice is tender.
4. Garnish with the fried onions, raisins and cashews.
Serve hot with any curry dish.
*To obtain a caramelized texture of onions add enough ghee or oil. Wider the space faster is the frying process for larger portions. Keep stirring every minute for even browning.
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