Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Chef
Soak the rice in water for 1 hour. Drain off the water and set aside
Heat the milk till warm. Add the saffron and let it soak for about 15 minutes
In a heavy bottomed pan, heat the ghee. Before it smokes, add the nuts and saute till they glisten
Remove the nuts from the pan.
In the same pan, add the whole dry spices and onions
Cook the onions till they begin to brown
Add the ginger and garlic pastes, and chilli powder and continue to saute on a medium flame
Add the rice and saffron and cover with water. Mix gently till the rice mixes well with the browned onions
Cook the rice till all the water is evaporated and it becomes fluffy
Spoon over the nuts and brown onions on the pulao. Serve hot
Basmati rice - 1 ½ cups
Sliced onions - 30 gms
Ginger paste - ½tsp
Garlic paste - ½ tsp
Milk - 1 tbsp
Saffron - ½ tsp
Cashew nut - 25 gms
Almonds - 25 gms
Raisins - 15 gms
Bayleaf - 1 no.
Cloves - 2 no.s
Cardamom - 2 no.s
Cinnamon - 1 stick
Peppercorns - 4 no.s
Fennel seeds - 5 gms
Chilli powder - 1 tsp
Salt - As desired
Ghee - 2 tbsp
Brown onions - 2 tbsp