Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 glass Basmati rice; 2-3 onions sliced; 1/2 tbsp Ginger powder; 2 &1/2 glasses water for cooking; 2-3 tbspn Ghee; For Dry fruits:-; 12 Almonds; 12 Cashews; 10-12 Raisins; 10 Walnuts; For Whole spices :-; 1 tsp Fennel seeds; 1 tsp Cumin seeds; 2 Green cardamoms; 1 black cardamom; 2 small piece Cinnamon; 5 Cloves; 8-10 Black pepper corns; 1 Bay leaf; to taste Salt; 1 tsp Sugar; as required Coriander leaves for garnish; as required Fried onions for garnish; few strands of Saffron; 2 tbspn milk

Anjali Suresh @AnjaliSuresh_12

#goldenapron2
#JammuKashmir
#week9
#ebook(entry12)
#teamtrees

This is a very famous dish from the state of Jammu and Kashmir. A mildly sweet & flavoured rice preparation made with lots of dry fruits. Fresh fruits are also used here. I made this Pulav according to my family's taste.
Recipe courtesy- I saw You tube videos and went through many recipes online and tried this which suited me the best.

#goldenapron2
#JammuKashmir
#week9
#ebook(entry12)
#teamtrees

Anjali Suresh @AnjaliSuresh_12

#goldenapron2
#JammuKashmir
#week9
#ebook(entry12)
#teamtrees

Saved

Ingredients

20 minutes

4 servings

1 glassBasmati rice
2-3onions sliced
1/2 tbspGinger powder
2&1/2 glasses water for cooking
2-3 tbspnGhee
For Dry fruits:-
12Almonds
12Cashews
10-12Raisins
10Walnuts
For Whole spices :-
1 tspFennel seeds
1 tspCumin seeds
2Green cardamoms
1black cardamom
2small piece Cinnamon
5Cloves
8-10Black pepper corns
1Bay leaf
to tasteSalt
1 tspSugar
as required Coriander leaves for garnish
as required Fried onions for garnish
few strands of Saffron
2 tbspnmilk

Saved

Steps

20 minutes

1

Firstly take the measured quantity of rice and keep it aside, put it in a vessel and wash it and soak for about half an hour.
2

Now keep the ingredients ready for making the Pulao. Put a few strands of saffron in warm milk and keep it aside.
3

Now slice the onions. Wash the coriander leaves well and keep it aside.
4

Heat a non stick pan now put ghee in it.
5

After that put the dry fruits and fry on low to medium flame, then later remove them on a plate. Do not drain the ghee. Keep it again on the gas and heat it.
6

Later put the whole spices and fry for about 30 seconds, then add the sliced onions. And fry till golden brown. You can remove some fried onions and keep aside for garnishing. Or fry separately and keep it aside.
7

Then add in the soaked basmati rice and fry again. Pour the measured quantity of water into the pan, put salt, ginger powder, sugar, saffron soaked in milk and mix well. Then add in some fried dry fruits (nuts). Give a stir. (Keep some aside for garnishing)
8

Cover and let it cook for a few minutes on low to medium flame till it is cooked well.
9

When it is cooked, turn off the gas. Let the Pulao/Rice rest for 5 minutes. Later garnish with fried onions, coriander leaves and reserved fried nuts. You can add freshly chopped fruits also.
10

Serve hot with raita or pickle of your choice. Enjoy Kashmiri Pulao with family and friends.