Kashmiri pulao

Name: Kashmiri pulao
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup basmati rice; 3-4 tablespoon ghee; 1 tablespoon cumin seeds; 2-3 cloves; 1 Small piece of cinnamon stick; 2 green cardamom; 1 bay leaf; 4-5 pepper corn; 1 anise; 1 green chilli; 8-10 cashew nuts; 7-8 pistachios; 7-8 raisins; 1 sliced onion; 1 tablespoon ginger garlic paste; to taste Salt; 1 teaspoon red chilli powder; as required Chopped coriander leaves for garnish

Purvi Modi @PurviModi_1105

Ahmedabad

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Purvi Modi @PurviModi_1105

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Ingredients

15 minutes

3 servings

1/2 cupbasmati rice
3-4 tablespoonghee
1 tablespooncumin seeds
2-3cloves
1Small piece of cinnamon stick
2green cardamom
1bay leaf
4-5pepper corn
1anise
1green chilli
8-10cashew nuts
7-8pistachios
7-8raisins
1sliced onion
1 tablespoonginger garlic paste
to tasteSalt
1 teaspoonred chilli powder
as requiredChopped coriander leaves for garnish

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Steps

15 minutes

1

Wash and soak rice in water for 15-20 minutes.
2

In a pan heat ghee. Add cashew nuts, pistachio nuts and raisins. Fry them till golden and then transfer to a bowl.
3

In the same pan add cloves, cinnamon stick, peppercorn, bay leaf, green cardamom, green chilli and cumin seeds. When cumin seeds splutter, add sliced onion and ginger garlic paste. Saute till onion turns translucent.
4

Now add soaked rice (without water). Saute for few seconds. Add red chilli powder and fried nuts.
5

Add 1&1/2 cup water and salt. Mix well. Cover with lid and allow it to cook. It takes about 8-10 minutes. Kashmiri pulao is ready to serve. Garnish with chopped coriander leaves.