Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 1800 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 2 Cups Basmati Rice; 4 Tablespoons Cooking oil; 1 Onion (sliced); 2 Bay leaves; 3 Cloves; 2 Cardamom; 1 Tablespoon Cumin seeds; 1 Cinnamon stick; 1/2 Tablespoon ginger Dry powder; 2 Pinchs Saffron; 6 Cashewnuts; 6 Almonds; 4 Walnuts

Brijdeep Kaur @cook_7804687

Södertälje, Sweden

Aromatic, mild and on the sweeter side; this recipe hails from the state of Kashmir. Simple to make, and on the sweeter side as it is garnished with fruits and dry fruits. I did not add any fruits because I served it with butter chicken.. If you serve it with spicy curry, I don't think it will be good idea to add fruits, but you can if you serve it with fruits raita or yoghurt preparations..

Brijdeep Kaur @cook_7804687

Saved

Ingredients

30 mins

3-serving

2 CupsBasmati Rice
4 TablespoonsCooking oil
1Onion (sliced)
2Bay leaves
3Cloves
2Cardamom
1 TablespoonCumin seeds
1Cinnamon stick
1/2 Tablespoonginger Dry powder
2 PinchsSaffron
6Cashewnuts
6Almonds
4Walnuts

Saved

Steps

30 mins

1

Soak basmati rice in water for 30 minutes and then boil them plain. Keep aside.
2

Heat oil in a shallow pan and add the sliced onions. Sauté them until they become golden brown and crispy. Drain them from the oil and keep aside on a tissue paper.
3

In the same pan, lightly fry cashews, almonds and walnuts; each separately, drain oil and keep aside.
4

In the same pan, add the whole spices: cumin seeds, cardamom seeds, cloves, bay leaves and cinnamon. Fry till the spices become fragrant. Add dry ginger powder and mix well. Add saffron strands and turn off the flame.
5

Pour this tempering over the boiled white rice. Garnish with dry fruits and fried onions. Serve as you wish.