5 Star Kitchen के Strict Rules

Ingredients

• 2 cups Basmati Rice (rinsed until water runs clear and soaked for 20 minutes)
• 3 tablespoons Ghee (clarified butter, melted)
• 1/2 cup Mixed Dry Fruits (roughly equal parts almonds, cashews, pistachios, roughly chopped)
• 1/4 cup Raisins (golden raisins, rinsed)
• 1 cup Whole Milk (full‑fat for richness)
• 100 grams Mawa (Khoya) (grated or crumbled; adds sweet richness)
• 2 tablespoons Sugar (adjust to taste; can use jaggery for deeper flavor)
• 5 Cardamom Pods (lightly crushed)
• 1 small Cinnamon Stick (broken into pieces)
• 4 Cloves
• a pinch Saffron Threads (soaked in 2 tbsp warm milk)
• 3 cups Water (for cooking rice)
• a pinch Salt (balances sweetness)

Instructions

1. Rinse and Soak Rice

   Place the basmati rice in a fine mesh sieve and rinse under cold running water until the water runs clear. Transfer to a bowl, cover with fresh water and let soak for 20 minutes.

   Time: PT20M

2. Prepare Saffron Milk

   In a small saucepan, warm 2 tablespoons of whole milk over low heat. Add the pinch of saffron threads and let steep for 5 minutes, then set aside.

   Time: PT5M

   Temperature: low heat

3. Toast Whole Spices

   Heat the ghee in the heavy‑bottomed pot over medium heat. Add the crushed cardamom pods, broken cinnamon stick, and cloves. Sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

4. Fry Dry Fruits and Raisins

   Add the mixed dry fruits to the pot and fry for 3 minutes, stirring constantly, until they turn a light golden hue. Then add the raisins and fry an additional 1 minute.

   Time: PT4M

   Temperature: medium heat

5. Combine Rice

   Drain the soaked rice and add it to the pot. Gently stir for 2 minutes so each grain is coated with ghee and spices.

   Time: PT2M

   Temperature: medium heat

6. Add Water and Salt

   Pour in 3 cups of water and add a pinch of salt. Increase heat to high and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat

7. Simmer Rice

   Once boiling, reduce heat to low, cover tightly, and let the rice simmer for 15 minutes until most of the water is absorbed.

   Time: PT15M

   Temperature: low heat

8. Add Milk, Mawa, and Sugar

   When the rice is about 80% cooked, gently stir in the remaining whole milk, the saffron‑infused milk, grated mawa, and sugar. Mix just enough to distribute evenly.

   Time: PT5M

   Temperature: low heat

9. Final Steam

   Cover the pot again and let the pulao steam on the lowest heat setting for another 10 minutes, allowing the flavors to meld and the rice to finish cooking.

   Time: PT10M

   Temperature: lowest heat

10. Rest and Fluff

    Turn off the heat and let the pulao rest, covered, for 5 minutes. Then gently fluff with a fork before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g