By Kitchen Mama of 3 on August 27, 2007
Photo by Kathy228
Photo by Kathy228
"This is an amazing rice side dish with complex flavors, but simple prep! It has a sweet and salty element to it and the spices will make your kitchen SING! Originally made for a Girl Scout function, but EVERYONE loved it and it is now a family favorite! (Found on a Nepali website.) Also re-heats easily. The golden raisins add the most delicious bit of sweet to the rice!"
Serving Size: 1 (99 g)
Servings Per Recipe: 6
"I was a little disappointed, and my family left a lot on their plates. It fell a little short of amazing in the flavor category."
"Very delicious recipe. I didn't have one bit of trouble making this dish for the first time. I did add a couple of teaspoons of ghee and substituted low salt mixed nuts instead of only cashews because I love fried peanuts and almonds, as well, in my pulau. No one in my family likes raisins, especially cooked raisins, so I omitted that. Although, I did cook the recipe on the stove, you can also cook it in a rice cooker after you fry everything for even fluffier rice. Overall, a good Nepali recipe that is very authentic tasting."
"Utterly amazing! Wow. I did not have whole cloves on hand, so cautiously added ground ones, and that was fine. We had two guests from Italy staying with us last week, and I wanted something different for our supper of grilled pork tenderloin, and these Italians had two helpings each, exclaiming *E' MOLTO buona!* Very, very good, and goes in my recipe file right now!"
"Very delicate-tasting rice dish and so easy to put together. All of the ingredients were nicely balanced with none dominating the other. I love recipes like that. I didn't have cashews, so I subbed with pinenuts which are as sweet as cashews. I will make this often... it's easy, fast, and very good."
"Very good rice dish and very easy to make. Popular with the whole family and a nice variation of the rice theme."