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Meetha Pulao or sweet rice with all the winter vegetables prepared by my Mother still lingers in my mind along with Cauliflower Potato curry, Kheer, Chuda Ghasa, Tomato Khajur Khatta which are a staple Thali during Saraswati Puja. This Mitha Pulao is my favourite for it’s vibrant color due to the use of Beetroot in it. The accoimpaniment for this Pulao are the Chana Daal, Cauliflower and Potato stirfry, Tomato Dates Chutney, rice Kheer and the mandatory Chuda Ghasa and Boondi.
Something different...
Wash the rice till the water runs clear, drain and set aside. Wash, cut the vegetables and fry in a little ghee. Keep it aside.
Heat Ghee in a pan, add the whole garam masala( Cinnamon, Cardamom, Cloves, Bay Leaf) in it.Let them sizzle for a while. Then add the grated ginger in it.
Now add the cashews, raisins and roast them till golden.Now add the fried vegetables and the drained rice in it. Keep stirring so that every grains gets coated in ghee properly.
aute for 1 minute and then add the warm water to it along with salt, sugar, turmeric and mix well. Cover and cook till each grains of rice is cooked perfectly.
Before turning off the heat, add a spoonful of ghee over it and let it sit for some more time before serving.
This rice taste very good along with a no onion garlic cauliflower, potato stirfy , Tomato Khajuri Khatta.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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