How to make Sultana Pulao - SK Khazana -

It’s not a royal pulao but it gets its name from the sultanas which give it a subtle flavour

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Sultanas (काली किशमिश)

Cuisine : Indian

Course : Rice

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For more recipes related to Sultana Pulao - SK Khazana checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like Kesari Pulao Mor Koolu Green Masala Chicken Pulao Qaboli Pulao

Sultana Pulao - SK Khazana

Sultana Pulao - SK Khazana Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sultana Pulao - SK Khazana Recipe

  • Basmati Rice soaked for 1 hour and drained 1 1/2 cups

  • Sultanas 1/4 cup

  • Black raisins 2 tablespoons

  • Ghee 2 1/2 tablespoons

  • Cinnamon 1 inch stick

  • Mace 1 blade

  • Bay leaf 1

  • Green cardamoms 2-3

  • Cashew nuts halved 7-8

  • Ginger cut into thin strips + for garnish 1 inch

  • Green chillies slit+ for garnish 2-3

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Fried onions 1/2 cup

  • Fried Onions for garnish

  • Mint leaves for garnish

  • Coriander leaves chopped 1 tablespoon

  • Roasted cashewnuts for garnish

  • Raita to serve

Method

Step 1

Heat ghee in a deep non-stick pan, add cinnamon stick, mace, bay leaf and green cardamoms, mix and sauté for 1 minute or till fragrant.

Step 2

Add cashewnuts and saute for 30 seconds. Add sultanas and black raisins, mix and sauté till light golden brown.

Step 3

Add rice mix gently and sauté for 1 minute on low heat. Add 3 cups water and mix well.

Step 4

Add ginger strips and green chillies and mix well. Add salt and mix well.

Step 5

Add garam masala and mix gently. Cover and cook on low heat for 10 minutes or till the rice cooked completely.

Step 6

Add browned onions, tear a few mint leaves and add. Add coriander leaves and mix gently.

Step 7

Transfer into a serving plate, garnish with browned onion, roasted cashewnuts, mint leaves, green chillies and a few ginger strips. Serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.