Kashmiri pulao

Name: Kashmiri pulao
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cup basmati rice soaked; 3/4 cup ghee/ oil; 14 Cashews; 15 Pistachios; 10 almonds; 15 Raisins; 6 cloves; 10 pepper corn; 3 Elaichi /green cardamom; 2 tsp Cinnamon stick; pinch kesar/saffron; 1 tsp Jeera/ cumin seeds; 5 Green chillies; 3 Bay leaves; 2 onions; 1 tsp Ginger; 2 tsp Garlic cloves; to taste Salt

Linima Chudgar @cook_19537908

Kashmiri pulao

Linima Chudgar @cook_19537908

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Ingredients

40 minutes

4 servings

3 cupbasmati rice soaked
3/4 cupghee/ oil
14Cashews
15 Pistachios
10 almonds
15Raisins
6 cloves
10 pepper corn
3 Elaichi /green cardamom
2 tspCinnamon stick
pinchkesar/saffron
1 tspJeera/ cumin seeds
5Green chillies
3Bay leaves
2 onions
1 tspGinger
2 tspGarlic cloves
to tasteSalt

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Steps

40 minutes

1

Add ghee in cooker add jeera green chilli garlic and ginger. Sauté till brown. Now add cut onions and sauté till brown. Now add all khada masala cloves Elaichi pepper cinnamon Elaichi bay leaves and sauté.
2

Now add all dry fruits pistachios almonds raisins kaju and add soaked rice. Add salt and water. Add 3 to 4 cups water.
3

Now cover the lid of the cooker cook till done. I am not used whistle.
4

Serve with curd raita.