Do ranga meetha pulao | दो रंगा मीठा पुलाव | Chef Harpal Singh X@riceparliament

Do ranga mitha pulao Ingredient quantity Ghee 2 tbsp Cinnamon stick 1 inch Fresh coconut sliced ¼ cup Cashew nut chopped 1 tbsp Almonds sliced 1 tbsp Raisins 1 tbsp Parliament jumbo gold basmati rice boiled 400 gm Khus syrup 1 cup Green cardamom powder 1 tsp Method 1. First of all boil the parliament jumbo gold basmati rice and and left to cool. 2. Take a kadai on medium flame and add ghee, cinnamon stick and fresh coconut sauté until looks like golden brown. 3. Then add chopped cashew nut, almond and raisins roast for min. 4. Add rice, khus syrup and green cardamom powder mix well very lightly. 5. In medium flame Place a lid over the kadai and cook it well. Until all the syrup has dried. 6. Then put it aside. Ingredient quantity Ghee 2 tbsp Green cardamom 2 no Clove 4-5 no Cashew nut chopped 1 tbsp Almond sliced 1 tbsp Pistachio sliced 1 tbsp Raisins 1 tbsp Parliament jumbo gold basmati rice boiled 400 gm Saffron syrup ½ cup Saffron ½ gram Milk ½ cup Method 1. Take a kadai on medium flame and add ghee, green cardamom, clove, cashew nut, almond, pistachio and raisins roast for until looks like golden brown. 2. Then add boil parliament jumbo basmati rice, saffron syrup, saffron and milk mix well properly. 3. Then place on lid on top of kadai and cook on medium flame. 4. After some time mix well and check after minute. 5. Then side out in a serving plate and garnish with pistachio. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: