Dried Fruit Pulao

Gourmet specialist Karen Anand is food consultant, writer, chef and businesswoman all rolled into one. With several books and three successful food shows under her belt, she has also been awarded the prestigious Food & Spirit Award by the French Government.

Servings: 4-6
Prep Time:
Cook Time:


  • ½ cup California pitted prunes, chopped
  • 2 ½ cups basmati rice
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 tsp salt
  • 1 tbsp grated orange rind
  • 1 tsp curry powder
  • 1” piece ginger, grated
  • 2 tbsp butter
  • ½ tsp cumin seeds
  • ½ cup dried Indian apricots (jardaloo/ khumani), soaked and chopped
  • ½ cup chopped celery
  • Garnish
  • ¼ cup slivered almonds


Wash rice in several changes of water and soak for 15 minutes. Drain rice in a strainer and set aside for 30 minutes until dry.

Heat oil in a pan and fry onion until just translucent. Add rice and stir to coat all the grains with oil. Add 5 cups boiling water and salt. Cover pan and simmering rice and cook for a further 8 minutes.

In the meantime, melt butter in a pan on medium heat and add cumin seeds, prunes, apricots and celery. Stir and fry for 2 minutes. Pour contents of pan into rice and stir carefully with a fork to blend. Cover pan and continue to cook (a few minutes at the most) until rice is tender and water is absorbed.

Garnish pulao with slivered almonds.

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