Indulge in this simple pulao recipe loaded with cashew nuts and kishmish, and the flavour of fresh mint leaves.SULTANA PULAOIngredients1½ cups Basmati rice, soaked for 1 hour and drained¼ cup sultanas2 tbsps black raisins2 tbsps ghee½ inch cinnamon stick1 bay leaf2-3 green cardamoms7-8 cashew nuts, cut into half1 inch ginger, cut into thin strips + for garnish3-4 green chillies, slit + for garnishSalt to taste½ tsp Tata Sampann Garam Masala½ cup browned onion + for garnishA few mint leaves + for garnish1 tbsp freshly chopped coriander leavesRoasted cashew nuts for garnishRaita to serveMethod1. Heat ghee in a non-stick deep pan, add cinnamon stick, bay leaf, green cardamoms, and sauté for 1 minute or till fragrant.2. Add cashew nuts, cut into half and roast for a few seconds. Add sultanas, black raisins and sauté till lightly golden brown.3. Add rice and lightly sauté for 1 minute on low heat. Add 2 cups water and mix well.4. Add ginger strips, green chillies, and mix well. Add salt and stir well. 5. Add Tata Sampann Garam Masala and mix well. Cover and cook on low heat for 10 minutes or till the rice cooked completely.6. Add browned onions, tear a few mint leaves and add to the pan. Add chopped coriander and lightly mix.7. Garnish with browned onion, roasted cashew nuts, mint leaves, green chillies and a few ginger strips. Serve hot with raita. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #SultanaPulao
***********************
ingredients***********************
