Kanika - Odia Sweet Pulao
A temple-style Odia sweet pulao of ghee-cooked rice glistening with sugar, cashews and raisins, scented with cardamom and bay leaf. A gentle, festive offering.
35 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Sweetness
Richness
Method
- 1Rinse the basmati rice, soak for 15 minutes and drain thoroughly.
- 2Heat the ghee in a heavy pan over medium heat.
- 3Fry the cashews and raisins until the cashews are golden, then set a few aside.
- 4Add the bay leaf, cloves and bruised cardamom to the ghee and let them sizzle.
- 5Add the drained rice and toss gently for a minute to coat every grain.
- 6Pour in the water with a pinch of salt and bring to a boil.
- 7Cover and cook on low heat until the rice is nearly done.
- 8Stir in the sugar and grated nutmeg, then cook covered until dry and fluffy.
- 9Rest off the heat for five minutes, then fold in the reserved nuts and serve warm.
Frequently asked
About 35 minutes total — 10 min prep and 25 min cooking.
Yes — Kanika - Odia Sweet Pulao is gluten free, jain, veg.
Kanika - Odia Sweet Pulao contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
