ingredients
Rice (soaked) 300 Grams
Carrots (finely cut) 1
Peas (boiled) 1/2 cup
Pomegranate seeds 1/2 cup
Onion (chopped) 1
Garlic (chopped) 4 Cloves
Tomatoes 2
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Chicken stock 1-1/2 glasses
Spinach (finely cut) 1 bunch
Cashew nuts 50 grams
Cardamoms 3
Green cardamoms 6
Cinnamon 1 stick
Cloves 1/2 tsp
Black pepper corns 1/2 tsp
Dried apricots 50 grams
Raisins 50 grams
Green chillies 5
Bay leaves 2
Salt to taste
Oil 2 tbsp
Butter 2 tbsp
Method:
Cardamoms 3
Green cardamoms 6
Cinnamon 1 stick
Cloves 1/2 tsp
Black pepper corns 1/2 tsp
Dried apricots 50 grams
Raisins 50 grams
Green chillies 5
Bay leaves 2
Salt to taste
Oil 2 tbsp
Butter 2 tbsp
Method:
- Heat butter and oil in a pot; fry garlic, cardamoms, cloves, peppercorns, bay leaves and cinnamon.
- Add onion, raisins, cashew nuts, cumin and coriander; fry.
- Add carrots, apricots, spinach, stock, green chillies and salt; bring to a boil.
- Add rice; and tomatoes and peas; put on dum.
- Mix pomegranate;
- SERVE HOT ENJOY DELICIOUS RANI PULAO.
