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Recipe for cooking zaffarani pullao

Recipes from India :: Indian Main Dish Poulty

2 c. long-grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16ounce) can
    peaches in syrup, drained
6 Tbsp. ghee or canola (or other vegetable) oil
1/4 c. slivered blanched almonds
1/4 c. unsalted pistachios
1 med. onion, finely chopped
1 (3-in. long) cinnamon stick
1 c. milk
1/4 c. seedless raisins
1/2 tsp. ground cardamom
1/2 tsp. powdered saffron
Salt, to taste
  Tempting Zaffrani Puloa

Soak the rice in 3 c. cold water for 1/2 an hour.

Drain the rice, reserving the water, and set aside.

Cut the peaches lengthwise into 1/2-in. slices.

Heat the ghee or oil in a large saucepan over moderate heat and saute the peach slices until golden on both sides, 3 to 4 mins. Remove with a slotted spoon and drain on paper towels.

In the same ghee, saute the almonds until golden brown, about 2 mins. Remove and drain. Repeat with the pistachios. Set the almonds and pistachios aside.

Add the onion to the ghee remaining in the pan and saute until tender, about 3 mins. Add the cinnamon stick and fry for 1 minute. Add the rice and stir constantly for 2 mins., until the rice begins to brown and is thoroughly coated with the ghee. Add the reserved water, milk, raisins, cardamom, saffron and salt. Let it come to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low and simmer covered for 10 mins.

Remove from the heat and allow to sit covered for 15 mins.

Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter. Surround the rice with the reserved peach slices and sprinkle and distribute with the almonds and pistachios.

Serves 4 to 6.

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