Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice soaked in water for 30 minutes; 1 inch cinnamon; 1 bay leaf; 1 tsp caraway seeds; 3 cloves; 3 green cardamoms; 2 black cardamoms; 1/2 tsp dry ginger powder; 1 tsp fennel powder; 2 pinches saffron; 2 tbsp ghee; 4 cup water; to taste salt; 1 medium size onion(sliced thinly); 12 cashews; 12 almonds; 8 pistachios; 12 walnuts; 2 tbsp ghee; 100 gm fried paneer cubes

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#goldenapron2
#week9
#Jammukashmir

Kashmiri pulao is a famous kashmiri rice cooked in saffron milk and garnished with lots of dry fruits and fresh fruits.

#goldenapron2
#week9
#Jammukashmir

Kashmiri pulao is a famous kashmiri rice cooked in saffron milk and garnished with lots of dry fruits and fresh fruits.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#goldenapron2
#week9
#Jammukashmir

Kashmiri pulao is a famous kashmiri rice cooked in saffron milk and garnished with lots of dry fruits and fresh fruits.

#goldenapron2
#week9
#Jammukashmir

Kashmiri pulao is a famous kashmiri rice cooked in saffron milk and garnished with lots of dry fruits and fresh fruits.

Saved

Ingredients

25 minutes

4 servings

1 cupbasmati rice soaked in water for 30 minutes
1 inchcinnamon
1bay leaf
1 tspcaraway seeds
3cloves
3green cardamoms
2black cardamoms
1/2 tspdry ginger powder
1 tspfennel powder
2 pinchessaffron
2 tbspghee
4 cupwater
to tastesalt
For garnishing kashmiri pulao
1medium size onion(sliced thinly)
12cashews
12almonds
8pistachios
12walnuts
2 tbspghee
100 gmfried paneer cubes

Saved

Steps

25 minutes

1

On a medium flame, heat ghee in a deep pan.
2

Add cinnamon, caraway seeds, bay leaf, cloves, green cardamoms and black cardamoms.
3

Fry the spices till the oil becomes fragrant
4

Now lower the flame and add the dry ginger powder and fennel powder.
5

Stir well.
6

Add 2 pinches of crushed saffron.
7

Sauté for a minute.
8

Add 1 cup of soaked and drained basmati rice and stir.
9

Pour 2 cups of water and salt as required.
10

Stir and cover the pan tightly.
11

When the rice is cooking, prepare the garnish.
12

Heat 2 tbsp ghee in a frying pan
13

Add the sliced onions.
14

Now add a pinch of salt and fry the onions till they are golden brown and crisp.
15

Remove and drain on paper tissues.
16

In the same ghee, first fry the almonds till they become crisp.
17

Remove and drain fried almonds on paper tissues.
18

No fry cashews, walnuts and pistachios till they are crisp and lightly browned.
19

Drain them on paper tissues.
20

Cook the rice till all the water is absorbed and the rice is cooked.
21

While serving the kashmiri pulao, garnish with the fried onions, fried paneer and dry fruits.
22

Serve kashmiri pulao hot with raita or salad.