Pulao is the Hindi word for pilaf or flavored rice. This pulao recipe is an ode to the fall weather. We make this pulao with fragrant white basmati rice, seasonal carrots, saffron, white basmati rice, and garnished with cashew nuts and raisins sautéed in ghee. We serve this rice dish with leftover turkey that we have warmed in Rupen's Masala curry sauce.
One teaspoon saffron strands soaked in 1/2 cup boiling water
For Turkey in Masala curry sauce:
1 lb leftover turkey, boneless and skinless, chopped in 2-inch cubes
One bottle of Rupen's Masala curry sauce
For the Pulao:
2 Tablespoons ghee
1/4 cup cashew nuts
1/2 cup dried cranberries
1 cup grated peeled carrots
2 cups cooked white basmati rice
In a medium-size saucepan over medium heat, empty the contents of Rupen's Masala curry sauce along with 1/4 water that is soaked with saffron.
Add turkey pieces to the sauce, mix. Bring it to a boil on simmer. Set aside.
Meanwhile, in a large frypan over medium heat, melt ghee.
Add cashew nuts and cranberries, and saute for one minute.
Add carrots and saute for three minutes.
Add rice and toss.
Serve with turkey masala curry.