Jaipuri Mewa Pulao

About Jaipuri Mewa Pulao

Ingredients

• Almonds 4 to 5
• Pistachios 4 to 5
• Chironji/charoli 1 tbsp
• Rice, cooked ½ cup
• Ghee 1 tbsp
• Milk 200 ml
• Sugar ½ cup
• Saffron, mixed with milk a few strands
• Fresh cream 3 tbsps
• Silver warq for garnishing
• Nutmeg powder to sprinkle
• Green cardamom powder to sprinkle

How to Make Jaipuri Mewa Pulao (Stepwise Photos)

Method

1. Heat ghee in a deep non-stick pan, add rice to it and saute.
2. Add milk, sugar and saffron mixed with milk and mix well.
3. Keep aside a few almonds, pistachios and charoli for garnish and add the rest to the rice and mix.
4. Cover and cook till all the milk is absorbed. Don’t stir too much as it may break the rice grains.
5. Add cream and mix well.
6. Transfer onto a serving plate and garnish with silver warq. Sprinkle nutmeg powder, green cardamom powder and reserve dried fruits and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps