Ingredients:
250gm Pulao rice
50gm Clarified butter
200gm Sugar
15 Cashew nuts
10 Pistachio nuts
¼ cup Cream
¼ cup Saffron
A pinch Sliver paper
Method:
Wash soak and drain rice. Heat half the clarified butter and fry rice. Add one and a half times the quantity of water and let it cook. When three-fourths cooked, add sugar and the remaining clarified butter, cream and saffron soaked in a little milk. Cover tightly. Keep in the oven or with live coal on the lid. Fry nuts in fat. Add to rice. Sever garnished with silver paper.
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