Rajasthani Pulao Recipe

• 2 Cups long-grained white rice
• 1 Cup sugar
• 1 Cup ghee
• 20 Almonds, blanched and chopped
• 20 Pistachios, chopped
• 1 tsp Cardamom powder
• 1/4 tsp Nutmeg powder
• 1/2 tsp Saffron, soaked in 1 tsp milk
• 4 Cups milk

• Soak rice in water for 2 hours. Drain.
• Heat ghee and add the drained rice. Add milk.
• Cover and cook, on a low flame, stirring occasionally but gently, so that the rice grains do not break.
• As soon as the rice is cooked, add cardamom powder, nutmeg powder, dry fruits, sugar and saffron.
• Mix well.
• Bake in a moderately hot oven, till each grain is separate.
• Serve hot, as a sweet dish.
• Rajesthani Pulao is ready.