Nut Pulao is a staple favourite accompaniment to any vegetarian or non-vegetarian dish. It can also be relished with Raita alone.
Nut Pulao is another legacy of the Mughlai cuisine with different variations across the Indian subcontinent, each being unique and popular in their own way. Here, I am making a basic version of Nut Pulao. It essentially combines the richness of dry fruits and minimal veggies with Indian basmati rice.
A hot favourite at any Indian wedding, check out the secret recipe for yourself!
2 cups basmati rice, soaked for 30 minutes
1 tbsp ghee/butter
1 onion, finely chopped
5 garlic cloves, crushed
1 large carrot, finely sliced
1 tsp cumin seeds
2 tsp coriander powder
1 tsp mustard seeds
4 green cardamom pods
1 bay leaf
5 black peppercorns
1/2 cup roasted cashewnuts and almonds, resins
4.5 cups of vegetable stock
1/2 tsp salt
1 tbsp chopped coriander
Step 1: Heat ghee in a flat pan. Fry the onion, garlic, carrot for 2 minutes. Add the cumin seeds, coriander powder, mustard seeds, green cardamom, bay leaf, black peppercorns and stir well
Step 2: Drain the rice and add to the above. Add salt and mix for about 2 minutes.
Step 3: Pour the vegetable stock. Bring it to a boil. Add the roasted nuts. Cover and simmer for 15 minutes.
Step 4: Check the rice. For this, insert a spatula in the rice and take it out. If it comes out clean, then the rice is done.
Step 5: Garnish with chopped coriander. Serve hot!