ACK 4.10: Seb pulao

Seb pulao

Apple rice

This sweet pulao can be served at the end of a meal or as a light meal in itself. It's delicious with whipped cream. You can also use pears or mangos with the apples or in place of them.

Preparation and cooking time: 40 min

1 1/2 cups (275 g) good-quality long-grained white rice
3 medium-sized apples
2 cups (350 g) brown sugar
1/4 teaspoon powdered saffron or 1/2 teaspoon saffron strands
1 3/4 cups (425 ml) water (for the syrup)
3 tablespoon ghee or butter
1 cinnamon stick, 2 inches (5 cm) long
8 cloves
8 cardamom pods
3 bay leaves
3 1/2 cups (825 ml) water (for the rice)
1/3 cup (50 g) sliced almonds
1/3 cup (50 g) raisins

Wash the rice and drain it. Peel, core, and cut the apples into small chunks. Make a syrup by putting the sugar, a pinch of saffron, and the water in a saucepan and cooking it for 30 minutes over medium heat until it reduces to about one-third of its original volume.

Heat the ghee or butter in a saucepan and toss in the cinnamon, cloves, cardamom, and bay leaves. Stir-fry for a moment or two, then add the rice. Stir-fry for 2 or 3 minutes. Add the water and bring to a boil. Toss the rest of the saffron into the water, cover the pan, and cook over low heat for 10 minutes. Then take the saucepan off the heat.

Make a hole in the center of the rice and place the pieces of apple and a little of the syrup in it. Add the raisins and the sliced almonds. Cover the hole with rice and pour the rest of the syrup over the top. Cover the pan again and cook over low heat for 15 more minutes, until the rice is completely cooked. Remove the whole spices, mix gently, and serve hot.

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