Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
1. For best results use long grain basmati rice. The older the rice, better the taste and less mushy it will be 2. Use only white granulated sugar for pure white pulao. 3. Take care not to burn the onions or raisins and cashewnuts if you are frying them before you fry the rice (assuming you are using a single pan for all jobs). Burning of ingredients imparts a dull/darkish colour to the ghee and will lead to pulao that is not white in colour. If the pan indeed has burnt ghee, transfer it to a bowl, wipe clean the pan with a kitchen tissue and proceed to fry the rice in fresh ghee.