Kanika
A simple, spiced, sweet Odia Pulao recipe…a part of the Mahaprasad of the Puri Jagannath temple and a festive speciality.
Servings Prep Time
3helping 5minutes
Cook Time Passive Time
15minutes 60minutes
Servings Prep Time
3helping 5minutes
Cook Time Passive Time
15minutes 60minutes
Ingredients
Instructions
  1. Wash and soak the rice in water for 30 mins .
  2. Drain and spread it on a sieve and let it dry for 5-10 minutes.
  3. Add 1 tbsp Ghee and the turmeric to the soaked and dried rice and mix well. Leave it for 30 more minutes.
  4. Heat a pan with the remaining ghee and fry the cashewnuts and raisins and fry till light brown ,drain and keep aside.
  5. Add the bayleaves, cloves, cinnamon, peppercorns and cardamoms in the remaining ghee and saute for a minute till fragrant.
  6. Add the rice to the pan and saute with the spices and ghee on low flame for 2-3 minutes gently making sure the rice grains do not break.
  7. Add the hot water and salt to the rice and coverand cook it on medium flame for nearly 10minutes or till its three fourth cooked.
  8. Finally add the sugar and half of the fried cashews and raisins, give it a gentle stir,the rice will be mushy at this point. Cover it and keep it for 2-3 minutes more on low flame.
  9. Switch off the gas and serve the fragrant rice garnished with the remaining cashews and raisins.
Recipe Notes

Notes:

Sugar can be added to the pulao according to your taste .I have added 3 tbsp sugar which gives a medium sweet taste to the pulao.