Kashmiri pulao recipe

Name: Kashmiri pulao recipe
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice - washed and soaked; 3 tbsp oil; 1/2 tsp cumin seeds; 3 cloves; 1 stick cinnamon; 3 cardamom; 1 bay leaf; 1 tsp ginger + green chilli paste; Pinch kesar; 1/3 cup peas; 1/3 cup carrot; 1/3 cup corn; 1/3 cup french beans; 1/3 cup capsicum; 1/2 cup milk; 2 cup water; as required Salt to taste; 1/2 tsp garam masala; 1/2 tsp red chilli powder; 1/2 tsp tutti frutti; 2 tbsp cashews (halved); 2 tbsp almonds (chopped); as required Green grapes (optional); as required Pomegranate

Priya Jain @cook_37329715

Kashmiri pulao recipe

Priya Jain @cook_37329715

Saved

Ingredients

35 minutes

4 servings

1 cupbasmati rice - washed and soaked
3 tbspoil
1/2 tspcumin seeds
3cloves
1 stickcinnamon
3cardamom
1bay leaf
1 tspginger + green chilli paste
Pinchkesar
1/3 cuppeas
1/3 cupcarrot
1/3 cupcorn
1/3 cupfrench beans
1/3 cupcapsicum
1/2 cupmilk
2 cupwater
as requiredSalt to taste
1/2 tspgaram masala
1/2 tspred chilli powder
1/2 tsptutti frutti
2 tbspcashews (halved)
2 tbspalmonds (chopped)
as requiredGreen grapes (optional)
as requiredPomegranate

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Steps

35 minutes

1

Firstly, take one bowl and pour 1/2 cup rice in it and wash properly, add 1 cup clean water into it and also add pinch kesar and cover and rest it for 30 minutes.
2

In another bowl pour 1/2 cup rice and wash properly. Add 1 cup clean water and add ginger, green chilli paste, mix, cover and rest it for 30 minutes.
3

Take pressure cooker heat oil, cumin seeds, bay leaf, cloves, cinnamon stick, cardamom, saute for a minute, it splutter.
4

Add cashews and almonds and fry it till they turn golden.
5

Add all veggies and fry it for few 5 minutes or till they soft. Add salt, red chilli powder, garam masala, mix well.
6

Add both bowl of rice with water (kesar rice + paste rice) and stir well making sure they will combined well.
7

Add milk, tutti frutti and mix well.
8

Cover lid and take 5 - 6 whistles.
9

Open the lid when you serve.
10

Finally, garnish with chopped green grapes, pomegranate or nuts, serve hot.