Rajasthani Mewa Pulao Dry Fruit Rice

Method

1. 1

   Fry the dry fruits in ghee: Heat 2 tbsp ghee in a small pan. Add cashew halves — fry stirring for 1 minute until light golden. Add almonds — fry 1 minute. Add raisin — they will puff within 30 seconds. Add pistachio pieces — fry 30 seconds. Add melon seeds — fry 30 seconds. Remove all together and keep aside in a bowl. The fried dry fruits are added at the end to keep their texture.

2. 2

   Fry the onion until golden: In the same ghee (add 1 tbsp more if needed), fry the sliced onion on medium-high heat stirring every 3 minutes for 10 minutes until deep golden. Remove half the onion and keep for garnish — they will crisp as they cool.

3. 3

   Add whole spices: To the remaining onion in the pot add more ghee (total ghee in pot should be 3 tbsp). Add crushed cardamom, cloves, cinnamon and bay leaves. Stir 20 seconds.

4. 4

   Add drained rice: Drain the soaked rice. Add to the pot. Stir gently for 2 minutes to coat each grain with the spiced ghee.

5. 5

   Add water, saffron and salt: Add 3.5 cups water, saffron milk and salt. Stir once. Bring to a full boil.

6. 6

   Cook covered on lowest heat: Once boiling, reduce to the absolute lowest heat. Cover tightly. Cook for 18 minutes. Do not lift the lid.

7. 7

   Rest covered: Turn off heat. Keep covered for 5 more minutes.

8. 8

   Open and check: Open the lid. Rice should be fully cooked, fluffy and each grain separate. Fluff gently with a fork.

9. 9

   Add the fried dry fruits: Scatter the fried dry fruit mixture over the top of the rice. Fold them in very gently with a wide spatula — mixing once or twice from the bottom upward without crushing the rice grains.

10. 10

    Garnish and serve: Place the reserved crispy fried onion on top. Serve in a wide bowl. The golden fried onion, the yellow saffron-tinted rice and the colourful dry fruits make this visually one of the most festive rice preparations.

11. 11

    Note: Mewa Pulao (mewa = dry fruits) is a Rajasthani royal wedding preparation — the quantity and quality of dry fruits used signals the host family's generosity to guests. In the arid Thar desert region, dry fruits were a sign of wealth and prosperity as they were traded on the ancient Silk Route. Walnuts, dried apricots and figs are sometimes added in the most lavish versions. Served at Rajasthani weddings, the pulao tray is one of the first dishes set out.