Kashmiri pulao

Name: Kashmiri pulao
Cuisine: Indian
Ingredients: 200 gm Rice soaked for 15 minutes); 1 Chopped capsicum; 1 Chopped carrot; 1 Chopped onion; 2 Chopped green chillies; 4 Chopped french beans; handful Cashew nuts; handful Raisins; 1 Bay leaf; 5 cloves; 1 Cinnamon stick; few Pepper corns; 1 pinch Saffron; to taste Salt; 1 pinch Hing; 2 tbsp Peas; as needed Pomegranate Pearls to garnish; 1 tsp Chopped coriander leaves to garnish; 1 tbsp Ghee; 2 tbsp Oil; 2 Cardamom

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

#kadhai

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

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Ingredients

200 gmRice soaked for 15 minutes)
1Chopped capsicum
1Chopped carrot
1Chopped onion
2Chopped green chillies
4Chopped french beans
handfulCashew nuts
handfulRaisins
1Bay leaf
5cloves
1Cinnamon stick
fewPepper corns
1 pinchSaffron
to tasteSalt
1 pinchHing
2 tbspPeas
as neededPomegranate Pearls to garnish
1 tspChopped coriander leaves to garnish
1 tbspGhee
2 tbspOil
2Cardamom

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Steps

1

Heat oil in a kadhai. Add bay leaf and whole cloves cinnamon cardamoms peppers and hing. Add the chopped onion. Cook till onion turns pink. Add cashews. Later add raisins. Cook on low heat.
2

Now add the peas along with chopped veggies. Cook for 2 to 3 minutes. Now drain water from rice and add the rice. Add salt. Mix well.
3

Add double the amount of water as rice. When water stars boiling add saffron. Cover and cook for 10 minutes or more till water is soaked by rice. Add ghee on top and cook for 2 more minutes. Remove from the heat and let cool. Fluff with a fork.
4

Add pomegranate pearls and chopped coriander leaves and serve with raita