Mixed nuts 1/2 cup ( Almonds, pecan, walnut, cashews etc.)
salt to taste
How to make Nargisi Pulao:
Wash rice with plenty of water and drain.
Heat ghee/butter in a pressure cooker (with lids off) fry cloves, cinnamon, bay leaves, 2 pods of crushed cardamom and cumin seeds.
Lower the heat, add rice and fry for a minute.
Add cream, milk, a pinch of saffron strands and salt to taste.
Mix gently, add water, close the cooker and cook on high heat till you hear one whistle.
Remove from heat, wait 5 minutes. Release pressure, transfer the rice to a large mixing bowl, and keep it covered with a foil.
Shallow fry nuts in ½ tsp ghee and drain on paper towels.
Add fruits, nuts, 1 crushed pod of cardamom, remaining saffron strands and rose water to the cooked rice gently mix using a fork. Keep it covered for the flavors to blend.
Serve hot with a mild raita.
For making this pulao in a regular pan, add ½ cup more of water along with the other suggested ingredients in this recipe for cooking the rice, and cook it covered till the grains are well done yet separate. Turn off the heat. Add fruits, nuts and the remaining ingredients .Gently mix and keep it covered for 10minutes before serving.
Raita – Mix ½ cup of mixed vegetables ( finely grated carrots, cucumber, tomatoes), ¼ tsp minced green chilly skins, ¼ tsp minced onions, 2 tbsp water, 1 tbsp yogurt, pinch of sugar, a pinch of salt. Beat well and keep it covered.