Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 2 tsp Clarified butter/Ghee; 5-6 strands Saffron; 1 cup Milk; 2 cups Water; 2 Bay leaves; 4 Cardamoms; 4 cloves; 1 tsp Fennel seeds; 1 inch Cinnamon stick; 1 tsp Cumin seeds; 1 cup Onion sliced long; 1 cup Green grapes; 1 cup Musk melon pieces; 1 cup Pomegranate seeds; 1 cup Apple pieces; 1 cup Coriander leaves; 1/2 cup Almonds; 1/2 cup Cashewnuts; 1/2 cup Apricot pieces; 1/2 cup Dry grapes; 1 tsp Salt

Janahvi Kulkarni @Janahvis_Veg_Cuisine

Bangaluru

#riceisthebest #2april2019
#flavoursofpulao -Kashmiri Pulao loaded with fruits.

Janahvi Kulkarni @Janahvis_Veg_Cuisine

Bangaluru

#riceisthebest #2april2019
#flavoursofpulao -Kashmiri Pulao loaded with fruits.

Saved

Ingredients

30minutes

2 servings

1 cupBasmati rice
2 tspClarified butter/Ghee
5-6 strandsSaffron
1 cupMilk
2 cupsWater
2Bay leaves
4Cardamoms
4cloves
1 tspFennel seeds
1 inchCinnamon stick
1 tspCumin seeds
1 cupOnion sliced long
1 cupGreen grapes
1 cupMusk melon pieces
1 cupPomegranate seeds
1 cupApple pieces
1 cupCoriander leaves
1/2 cupAlmonds
1/2 cupCashewnuts
1/2 cupApricot pieces
1/2 cupDry grapes
1 tspSalt

Saved

Steps

30minutes

1

Keep all ingredients ready. Heat the ghee in a pan ghee roast dry fruits-keep it aside, roast onions until they become golden brown. Keep it aside.
2

Ghee roast fennel seeds, cumin seeds, cloves, cardmom, bay leaves, pineapple, flowers, cinnamon. Wash rice and put it to pan roast well. Add saffron mixed milk and water to it. Close with lid till rice gets cooked.
3

When rice gets cooked with spices add, salt, coriander, onion, all fruits and dry fruits. Mix gently well. Kashmiri pulao is ready.
4

Transfer kashmiri pulao from pan to serving tray.