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Recipes >> Chef Zakir Qureshi Recipes > Rani Pulao by Chef Zakir Qureshi

Rani Pulao

Rani Pulao
Prep Time
10 Mins
Cook Time

35 - 40 Mins

You must be thinking about rani pulao's unique name. Infact rani pulao is vegetable and nuts rice dish, prepared in raisins, cashew nut, pomegranate seeds, apricot and peas etc. For enhancing the taste, chicken stock is also added. Lunch with hot colourful rani pulao. Don't forget to make kachomar salad and green raita!
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Source:  Chef Zakir Qureshi
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  • Butter 2 tbsp
  • Oil 2 tbsp
  • Garlic cloves 3-4 (chopped)
  • Green cardamom 5-6
  • Black cardamom 3
  • Cloves ½ tsp
  • Whole black pepper ½ tsp
  • Bay leaf 2
  • Cinnamon 1 medium sized
  • Onion 1 (chopped)
  • Raisin 50 gm
  • Cashew nuts 50 gm
  • Whole cumin 1 tsp
  • Whole coriander 1 tsp
  • Carrot 1 (chopped)
  • Apricot 50 gm (dried)
  • Spinach 1 bunch (chopped)
  • Chicken stock ½ glass
  • Salt as required
  • Green chilies 4-5
  • Rice 300 gm
  • Tomato 2 (cubed)
  • Peas ½ cup
  • Pomegranate seeds ½ cup

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Cooking Directions

  1. Heat butter and oil then add garlic, black cardamoms, green cardamom, clove, black pepper, bay leaf and cinnamon and sauté for 2 minutes.

  2. Add onion, raisins, cashew nuts, whole cumin and coriander and sauté for 2 more minutes.

  3. Add in carrot, dried apricots and spinach and mix well for 2 minutes.

  4. Add chicken stock and salt and green chilies in it and let it cook.

  5. When the chicken stock starts cooking add rice in it.

  6. When the onion comes on the top add tomatoes and mix well.

  7. Add peas and put it on steam.

  8. After 8 to 10 minutes add pomegranate seeds and mix well and serve it in a dish.

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