Sweet Kesari Pulao

INGREDIENTS:

• ½ kg rice
• ½ table spoon orange color
• 6 green cardamoms
• 1¾ cups milk
• 60 grams raisins
• 15 grams pistachios
• 2 table spoons kewra flavour
• 150 grams ghee
• 300 grams sugar
• 4 cloves
• 4½ cups water
• 60 grams almond
• ¼ table spoon kesar
• 4 silver leaves

 Method:

Wash and soak the rice for 25 minutes.  Heat sugar and 1 cup water in a vessel until syrupy.  Heat the ghee with cloves and cardamoms, add rice, orange color, water and cook on a low fire until water is evaporated.  Now add the milk, Syrup and kesar dissolved in a little water.  Cook on a very low fire until the rice is tender and each grain is separate.  Mix blanched almonds (slit in halves), raisins, and pistachio slices with rice and cover the vessel.  Sprinkle kewra flavor and decorate with silver leaves.  Serve hot.   
                                                                                                              Serves 8.

Shahi Sweet Pulao

INGREDIENTS:

• ½ kg rice
• 6 cups water
• 30 grams cherries
• 15 grams raisins
• 6 silver leaves
• 150 grams khoya
• ½ table spoon kewra flavor
• ½ table spoon of color: orange, green, red and yellow
• 120 grams ghee
• 250 grams sugar
• 30 grams almonds
• 15 grams pistachios
• 6 green cardamoms
• 3 table spoon castor sugar

 Method:

Pick, wash and soak rice for 25 minutes.  Make syrup of sugar with one cup of water.  Remove from the fire and keep a side.  Heat the ghee; add crushed green cardamoms, rice and water.  When the water is absorbed, add the syrup.  Simmer until the rice is tender and the syrup has been absorbed; Pour each color separately on the rice.  Let the rice remain on fire for 2 minutes.  Remove from the fire, add khoya mixed with castor sugar and kewra, mix well with rice and keep it covered.  Chop cherries, almonds and pistachios for decoration.  Spread the rice in an oval plate.  Decorate with silver leaves, almonds, pistachios and cherries.  Serve hot.
                                                                                                              Serves 8.

Sweet Rainbow Fruit Pulao

INGREDIENTS:

• ½ kg rice
• 6 cups water
• 60 grams desiccated coconut
• 60 grams pistachios
• 8 green cardamoms
• 5 silver leaves
• ¼ table spoon of each color: green, yellow, and orange colors.
• 250 grams sugar
• 120 grams sultanas
• 120 grams blanched almonds
• 30 grams cherries
• 2 table spoons kewra flavor
• 120 grams khoya 

 Method:

Make a thin syrup of sugar and one cup water and keep a side.  Heat the ghee with cardamoms, then add soaked and drained rice and water and cook until water is absorbed.  Add the syrup, mashed khoya, fried sultanas, coconut and almonds and keep it on very low fire until the rice is cooked.  Now pour each color on the rice and cover the vessel with a close fitting lid.  Remove from the fire.  Serve pulao in an oval dish, decorated with silver leaves, pistachios and cherry slices.  Serve hot.   
                                                                                                              Serves 8.