Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, aromatic fruits pulao. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Kashmiri pulao recipe with step by step photos - Kashmiri pulao is aromatic, mild and faintly sweet Reason being the pulao is garnished with both dry fruits and fresh fruits. Veg pulao or vegetable pulao is a basic Indian style rice pilaf that is aromatic, delicious, healthy & super quick to make for a meal. This detailed step by step recipe post will teach you how to make.

Aromatic Fruits Pulao is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Aromatic Fruits Pulao is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook aromatic fruits pulao using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Aromatic Fruits Pulao:

1. Take as required Ghee
2. Take 1 and 1/2 cup Basmati rice (Washed)
3. Take To taste Sugar
4. Take 15-16 Saffron strands (soaked in milk)
5. Make ready 1 and 1/2 cup water
6. Get 1and 1/2 cup milk
7. Get 1/2 tsp Cinnamon powder
8. Make ready 2-3 Whole cardamom (Elaichi)
9. Make ready 2-3 (Laung) Cloves
10. Get 1/4 tsp Nutmeg Powder (Jaiphal Powder)
11. Get 1/2 tsp Fennel seeds powder (Saunf powder),,melon seeds kernels
12. Take 1/4 tsp Cardamom powder (Elaichi powder)
13. Prepare 1/4 cup Cashews, almonds, raisins, walnuts etc
14. Make ready 1 chopped apple
15. Take 1/2 cup chopped pear
16. Get 1/4 cup chopped pineapple
17. Take 3 tbsp orange flakes
18. Take 1/2 Cup pomegranate seeds
19. Make ready Few beetroot
20. Get 2 tsp rose water
21. Take to taste Salt
22. Prepare For For Garnishing :
23. Make ready As required Chopped fruits

Yakhni pulao in the pan when the lid is removed; the onions and spices at the surface I learnt Nani Ami's yakhni pulao from my Khala, my mother's sister. This post is for Nani Ami, who is no longer with. This Easy Paneer Pulao is aromatic, mildly spiced and loaded with dry fruits. Perfect to pair with any rich Indian Curry.

Instructions to make Aromatic Fruits Pulao:

1. Heat ghee in a pan - Add washed rice in it after removing water. - Saute it in ghee for 2 minutes - Add Milk, Water and Sugar - Cook it on medium flame - Lastly add saffron strands soaked in milk - Switch off the flame. Soak beetroot slices in warm water.It will release colour in few minutes.
2. Heat 1 tspn ghee in a pan - Add fennel seeds,melon seeds kernels, cardamom seeds,and cinnamon powder. - Saute for 2 minutes.Add chopped dry fruits and sauté. - Lastly add raisins - Trun off the flame. - - Then add Nutmeg powder, and Elaichi powder.sugar powder.
3. Add one tbsp of Water to dissolve sugar. - Also add the dry fruits sauteed in ghee - Turn on the flame. - Now add cooked rice. - Mix it in the spices. - Now add beetroot slices and beetr
4. Now add beetroot slices and beet
5. Lastly add chopped fruits - Cover it with lid. - Turn off the flame.
6. Add some rose water and mix. Now transfer into serving dish,Garnish with chopped fruits.Enjoy the heavenly taste of aromat Sweet fruits Rice.

Pulao is one of our favourites and I make at least once in every two weeks. Some pulao recipes call for pre-cooked rice where the rice and vegetables are stir fried, more like a The ideal rice for this pulao dish is basmati rice. Clam pulao is a delicious and aromatic pulao/pilaf prepared in coastal Goa. The addition of sweet prawns/shrimps or clams, greatly embellish a simple pulao. You would not even need an side dish as.

So that’s going to wrap this up with this special food aromatic fruits pulao recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!