Rice Studded With Dry Fruit (Mewa Pulao) (India)

Recipe Ingredients

2 teaspoons	10ml	Sugar
4 tablespoons	60ml	Corn oil
10		Cardamon
6		Cloves
2		Bay leaves - , *1
1		S cinnamon
10		Black peppercorns
2 2/3 cups	426g / 15oz	Basmati rice - (1 lb),, washed and drained
2 tablespoons	30ml	Raisins
2 tablespoons	30ml	Slivered almonds
2 tablespoons	30ml	Pistachio nuts - , roughly chopped
4 tablespoons	60ml	Unsalted cashew nuts
4 cups	948ml	Hot water
1 teaspoon	5ml	Saffron strands
		Salt
4 tablespoons	60ml	Fresh coriander leaves - , chopped
2 teaspoons	10ml	Glace cherries - , chopped

Recipe Instructions

COOKING TIME: 30 minutes

PREPARATION:

1. Heat a heavy-bottomed pan. Drop in the sugar and allow it to caramelize to a rich brown.

2. Spoon in the oil and blend. When the oil is hot, add the whole spices and stir until they change color.

3. Then add the rice and saute well. Stir in the raisins and nuts and continue sauteing until they turn golden. Pour in the water and sprinkle in the saffron and salt. Give it a last stir, cover and cook over low heat until the rice is fluffy and dry.

4. Mix gently with a slotted spoon to avoid breaking the rice grains.

5. Serve garnished with coriander leaves and glace cherries.

NOTE: This rice dish from north India goes well with a meat or chicken curry and a fresh salad.

*1: Indian bay leaves (Cinnamomum tamala) are not the same as European bay leaves (Laurus nobilis). Indian bay leaves are quite brittle when dried, sage-green in color and range in size from 1 1/2 to 4 inches. They have a sweet, woody aroma, much like that of cinnamon and a neutral, slightly pungent flavor. They are added to food to scent instead of flavor it.

Source:
Indian Spice Kitchen; Monisha Bharadwaj

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