Kashmiri Pulao

Kashmiri Pulao


For Rice

Basmati rice- 2 cups
Cardamoms- 2
Cloves- 2
Cinnamon- 1 piece
Cumin seeds- 1 tsp
Bay leaf- 2
Ginger paste- small pinch
Green chilly paste-small pinch
Water- 4 cups
Salt to taste
Saffron- 4-5 strands(dissolve in 2 tblsp cup milk)

For garnish:

Ghee- 2 tblsp
Oil to fry the onion slices
Onion(thinly sliced)- 1
Chopped fruits(apple, pineapple,pomegranate,grapes)- 1 cup
Dry fruits(raisins, cashews, badam)-  ¼ cup
Coriander leaves- few


Wash the rice in water.

To the hot  milk add saffron strands. Let this saffron-milk mixture cool.

Heat ghee in a pan & fry the cumin seeds, cardamoms,  cloves, cinnamon, bay leaves. Finally add ginger paste & stir for a minute.

Add rice and fry for 2 minutes.

Add water, saffron flavoured milk  & salt. Cook the rice in pressure cooker upto 3 whistles.

Fry the sliced onion until it becomes brown & crispy.

Fry the dry fruits in ghee.

When the rice is ready garnish with chopped fresh fruits, fried dry fruits, fried onion slices & coriander leaves.

Before serving make sure that the pulao is mixed well.
Kashmiri Pulao

About Ashwini Bhat


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