Sweet Pulao

• 300 gm Basmati rice
• 100 gm sugar
• 50 gm cashew nuts (chopped)
• 50 gm raisins (soak in water)
• 1 bay leaf
• 2 teaspoon cinnamon powder (dalchini)
• 2 teaspoon nutmeg powder (jaiphal)
• A pinch of saffron
• 1/2 cup of milk
• 1 teaspoon of salt
• 1/2 cup of ghee (clarified butter)
• Water

Preparation:

1. Boil the water and add rice and half cook it.
2. Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling.
3. Take half cup of milk and mixed the saffron in it and keep aside.
4. Heat the ghee in a pan, add bay leaf for sauté.
5. Add pre-cooked rice and fry it well.
6. Add cinnamon-nutmeg powder, cashew, raisins, salt, sugar and mix properly.
7. Add saffron milk and cook it for 10 min in a low flame with cover.
8. When the rice becomes soft, turn off the gas.
9. Enjoy Sweet pulao with Masala crab or Masala prawn or chicken curry.

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