A - Z Indian Biryani / Pulao / Khichdi Series ~ J for Jaipuri Mewa Pulao

When I first read about this easy breezy mewa pulao, my mind at first didn't register the word 'mewa' though I know what it means. I thought the cooked milk solids, called mawa is used to prepare this pulao and was intrigued. I checked the recipe twice only to see the mawa missing from it. Mewa means nuts/dry fruits and this pulao comes from the state of royals, Rajasthan as the name of the recipe indicates. I read somewhere that the dish is one of the specialty pulaos from the kitchens of Maharanas who preferred nutritious food, them being the warrior class. Hence the richness of the dessert. 

This mewa pulao / nuts pulao is not a standard pulao recipe or not even a basic version pulao like the sweetish Bengali mishti pulao that can be served with a spicy gravy curry. An article in "Times of India' mentioned to serve it with raita, pickle or curry but it sounds utterly ridiculous. It is a simple dessert loaded with nuts, that tasted super delicious to my palate, one that is biased towards any dessert. I made a small portion and ate it all by myself in one sitting. It was that good.

Rice, milk and ghee are leisurely cooked together in a pot until the rice is done. Sugar, nuts and the rest of the ingredients are added next and cooked for another 10 to 15 minutes. I didn't follow the traditional method of cooking it in a pot but pressure cooked it which was way simple and quick to cook this dessert. If saffron is missing, add a drop or two of yellow food color for visual appeal. It is going to be yummy even if you skip it. Blanch and peel the almonds if you are patient enough but I wasn't.😉 Try this simple and very inviting sweet version pulao if you have a sweet tooth. Trust me, you will not be disappointed.

Ingredients:
1/2 cup Basmati rice
1 cup milk
1/2 cup sugar (I substituted with stevia as needed.)
2 to 4 tbsp. ghee
1/8 tsp. ground nutmeg / ground cardamom (one cardamom pod)
2 tsp. chironji / charoli seeds (sara pappu)
1 tbsp. each - Almonds, cashews, raisins and pistachios
2 pinches of saffron strands

Directions:
* Rinse and soak rice in water for about 15 minutes and drain.
* Soak saffron strands in a tbsp. of warm milk or water.
* Pressure cook rice, and milk together for 2 whistles. (I made a small quantity and so added contents to a small container and put it in the cooker.)
* Heat ghee in a pan (or directly to the pressure cooker if the rice was cooked in it) and add the cooked rice, sugar, nuts, raisins, saffron and cardamom. Mix them well once, cover and let the mixture cook on low flame for about 10 minutes. By the time, the sugar melts and incorporates into the rice mixture.
* Turn off the stove and serve it warm.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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