Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 900 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cup basmati rice; 3 tbsp ghee; 1 green chilli sliced; 1 tsp ginger sliced; 1 tsp ginger paste; 3 tbsp cashew; 3 tbsp almonds; 3 tbsp raisins; 10 pistachios; 1 tsp fennel powder; 1 tsp salt; 1/4 tsp kashmiri lal mirch powder; 1/2 tsp Cumin seeds; 2 black cardamom; 4 cloves; 8 black pepper; 2 bay leaf

Mother's Delight @Mothersdelight30

New Delhi

#ricecontest
#ebook
#post9

Mother's Delight @Mothersdelight30

New Delhi

#ricecontest
#ebook
#post9

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Ingredients

15 minutes

4 people

2 cupbasmati rice
3 tbspghee
1green chilli sliced
1 tspginger sliced
1 tspginger paste
3 tbspcashew
3 tbspalmonds
3 tbspraisins
10pistachios
1 tspfennel powder
1 tspsalt
1/4 tspkashmiri lal mirch powder
1/2 tspCumin seeds
2black cardamom
4cloves
8black pepper
2bay leaf

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Steps

15 minutes

1

Heat ghee in a pan add cumin and black pepper, cloves, tej patta saute for 2 minutes.
2

Now add ginger, ginger paste, green chilli, cashew, almonds, saute for 2 minutes
3

Add fennel powder, rice (soak in water for 2 hrs) salt, lal mirch powder, saute for 2 minutes.
4

Add 2 cup water in it and mix well. Cover the pan and cook for 5 minutes
5

After 5 minutes mix it gently, cover the pan and cook for another 5 minutes or till the rice cook well.
6

Switch off the gas and keep aside for 15 minutes.
7

Kashmiri pulao is ready, serve hot.