Wash, soak and drain rice.2,Heat half 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 littel milk. cover tightly.
keep in the ovenor with live coal on the lid.
fry nuts in fat. add to rice.
serve garnished with silver paper.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
cashewnuts
grams
30
clarified butter
grams
50
cream
grams
30
pistachio nuts
grams
15
pulao rice
grams
225
saffron
pinch
a
sugar
grams
200
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