Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cup basmati rice; 1/2 cup ghee; 1 pomegranate; 1 chopped apple; 8 cashew nut; 8 almonds; 8 raisins; 2 bay leaf; 1 spoon cumin seeds; 1 spoon fennel seeds; 1 spoon cinnamon powder; 1 spoon ginger powder; 2 spoon salt; 1 chopped onion; 4 cup water; 8-10 kesar/saffron Strands

Lipika Das @cook_24655729

Chennai

#bakraeid

Eid Special

#bakraeid

Eid Special

Lipika Das @cook_24655729

Chennai

#bakraeid

Eid Special

#bakraeid

Eid Special

Saved

Ingredients

1 hrs

4 servings

4 cupbasmati rice
1/2 cupghee
1pomegranate
1chopped apple
8cashew nut
8almonds
8raisins
2bay leaf
1 spooncumin seeds
1 spoonfennel seeds
1 spooncinnamon powder
1 spoonginger powder
2 spoonsalt
1chopped onion
4 cupwater
8-10kesar/saffron Strands

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Steps

1 hrs

1

In a pressure put ghee then fry chopped onion and dry fruits till golden. Then remove all after frying.
2

Then add all the spices bayleaf, cuming, fennel, ginger, cinnamon and salt. Let it fry for few minutes then add the rice. Mix all properly then add kesar and water and cover the lid but don't put the whistle. Lower the flame in medium and cooked for 20 minutes. Once pulao is ready garnish with fried onions, dry fruits, apple and promogranate.