Kashmiri pulao

Name: Kashmiri pulao
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup soaked basmati rice; 1 bay leaf; 2 cloves; 4-5 green cardamoms; 1 teaspoon Caraway seeds (shahijeera); 2 pinches soaked saffron in milk; 2 tablespoons ghee; 2 cup Water; 1 star anise; 1 cinnamon stick; as required Salt; For garnishing-; 8-10 cashews; 8-10 almonds; 2 tablespoons ghee

Priyanka Byadwal @cookwithpriyanka08

Priyanka Byadwal @cookwithpriyanka08

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Ingredients

40-45 minutes

3 servings

1 cupsoaked basmati rice
1bay leaf
2cloves
4-5green cardamoms
1 teaspoonCaraway seeds (shahijeera)
2 pinchessoaked saffron in milk
2 tablespoonsghee
2 cupWater
1star anise
1cinnamon stick
as requiredSalt
For garnishing-
8-10cashews
8-10almonds
2 tablespoonsghee

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Steps

40-45 minutes

1

Take a deep pan and heat the ghee.
2

Add cinnamon stick, caraway seeds, bay leaf, cloves, green cardamom and black pepper.
3

Fry the spices for 1 minute.
4

Now add soaked rice and stir it.
5

Now add soaked saffron and saute for a minute.
6

Now add water and salt. Stir and cover the pan. When rice is cooked.
7

Take another pan heat oil and fry cashews and almonds.
8

While serving the pulao garnish it with dry fruits.