Kashmiri Pulav...Loaded with dry fruits,saffron and nuts,rich

Name: Kashmiri Pulav...Loaded with dry fruits,saffron and nuts,rich
Yield: serves 4 servin
Cuisine: Kenyan
Ingredients: 1 cup long grained basmati rice; 1/2 cup sliced onions; 2 tbsps ghee; 2 tbsp cashews; 2 tbsp pistas; 2 tbsp almonds; 1 tbsp raisins; 1 tbsp finely chopped coriander leaves; 1 tsp fennel seeds; 1 tsp jeera; 1 tsp red chilli powder; 1/2 tsp ginger paste; 1/2 tsp garlic paste; 4 whole pepper corns; 2 lavang / cloves; 1 green elachi; 1 small stick dalchini; 2 tsps warm milk; Few strands of kesar

Vandana Hasija @vandy1970

#COOKPADSEASON 2
#Post 4

Vandana Hasija @vandy1970

#COOKPADSEASON 2
#Post 4

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Ingredients

Doak

serves 4 servin

1 cuplong grained basmati rice
1/2 cupsliced onions
2 tbspsghee
2 tbspcashews
2 tbsppistas
2 tbspalmonds
1 tbspraisins
1 tbspfinely chopped coriander leaves
1 tspfennel seeds
1 tspjeera
1 tspred chilli powder
1/2 tspginger paste
1/2 tspgarlic paste
4whole pepper corns
2lavang / cloves
1green elachi
1small stick dalchini
2 tsps warm milk
Few strands of kesar

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Steps

Doak

1

Soak the rice in enough water for 30mins,drain and keep aside
2

Soak saffron in milk for 15 mins.,mix well and keep aside
3

Heat ghee a pressure cooker,add cashews,pistas and raisins,saute on medium flame for 2min
4

Drain, remove the nuts and keep aside.
5

In the same pressure cooker,add bayleaf,elachi,lavang,dalchini,jeera pepper corns, fennel seeds,saute for 30 second for 2mins
6

Add onions and saute for more 2 mins.
7

Add ginger, garlic paste, chilli powder and saute on slow flame for 2 secs.
8

Add rice,salt. and saute on medium flame for 1 min.
9

Add 1 1/2cups of water, corridor, saffron milk,mix gently and cook for 1min.
10

Pressure cook for 2 whistles.
11

Allow the steam to escape, before opening the lid.
12

Add the prepared nuts and dry fruits evenly on the rice.
13

Serve hot with raita.