Mewari Pulao
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Mewari Pulao is a majestic and profoundly aromatic Rajasthani heritage rice dish, uniquely celebrated for its dry fruit profile. This recipe features specifically prepared batches of long-grain basmati rice cooked with saffron, caramelized onions, and a lavish assortment of nuts to achieve a professional-grade rich and fluffy consistency. Known for its world-famous association with the royal courts of Udaipur and status as a mandatory celebratory meal in traditional high-end regional households, it represents the soulful heart of modern 'Imperial-Gourmet' innovations. The taste is intensely rich and buttery-sweet, with the saffron providing a unique professional-grade royal lift. Best enjoyed hot with fresh raita. A mandatory choice for the refined regional rice seekers.
Ingredients
Cooking Instructions
Tips & Secrets
- Caramelizing the onions properly is mandatory for achieving the most professional-grade authentic deep flavor.
- Ensuring the rice is sautéed in ghee before adding water provides the absolute secret to achieving superior professional-grade separate grains.
- The addition of a little bit of rose water provide the essential professional-grade imperial lift.
- Always use high-quality saffron specifically to ensure the signature professional-grade golden identity is maintained.
Nutritional Information(Per 1 plate (350g))
320 kcal
6g
10g
52g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.