Mewah Pulao Recipe by Chef Zakir

Ingredients
Rice300 gm
Onion1
Green chilies4
Khoya125 gm
Raisin50 gm
Walnut25 gm
Cashew nut25 gm
Almond25 gm
Pistachio25 gm
Coriander seeds1 tbsp
Fennel seeds1 tbsp
Mix whole spiceas required
Saltto taste
Ghee½ cup
Muslin clothas required
Method
Heat ½ cup ghee in a pan, add 1 chopepd onion and 4 chopped green chilies. Now make a spice bag with a muslin cloth. Add 1 tbsp coriander seeds and 1 tbsp fennel seeds. Add it to the pan.
Also add some mix whole spices and fry well for 1 – 2 minutes.
Now add 1 ½ glass of water and cook till it comes to a boil. Add in 300 gm soaked rice, 25 gm almond, 25 gm pistachios, 25 gm cashew nuts, 25 gm walnuts, 50 gm raisins and salt to taste.
Mix well, cover and cook on low flame. When most of the water dries, mix well. Sprinkle 125 gm crumbled khoya on top.
Simmer on low flame for 8 – 10 minutes. Mix well and dish it out. Serve hot.