Khoobani Pulao


1 1/2 cups basmati rice

3 cups peaches, peeled and sliced

1/2 teaspoon ground ginger

1/2 teaspoon ground fennel seed

1/4 teaspoon nutmeg, freshly grated

salt, to taste

1 tablespoons ghee

1/3 cup walnuts, chopped


  • Soak rice for at least 30 minutes and up to 2 hours.  Drain.  Since I used brown Basmati rice, which has a longer cooking time, I soaked the rice for the full 2 hours.
  • To easily peel the peaches, bring a pot of water to boiling and drop in peaches.  Boil for exactly 2 minutes.  Remove.  As soon as they are cool enough to handle, skin will come right off.
  • In a food processor, combine 1 cup of the peaches and 1 cup water.  Process until the fruit is completely liquefied.  Add enough water to make 3 cups, along with the fennel, ginger and nutmeg. (I added an extra 1/3 cup of water since I was using brown rice.  I had 1 2/3 cup of peach juice and added 1 2/3 cup water)  Mix well.
  • Transfer the peach juice liquid to a large pot and bring to the boil. 
  • Add rice and salt, to taste.  Reduce to a simmer and cook, until rice is tender and all of the liquid has been absorbed; about 40 minutes.  Since there is sugar from the peaches, this pulao is not as grainy as most rice dishes.  It sticks together more.
  • Heat the ghee in a large skillet.  Add the nuts and fry for 1 minute.  Add the fruit and cook until the fruit  is warmed through and glazed, about 2 minutes.
  • Serve rice with the compote.