Kashmiri pulao

Name: Kashmiri pulao
Total time: 900 s
Yield: 2people
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1 cup milk; 4 saffron stands; 2 green cardamom; 2 cinnamon stick; Salt to taste; 1 tsp sugar; 2 TSP ghee; 50 gram grapes; 1 apple; 1/2 cup pomegranate seeds

Barnali Debdas @Barnalifoodyworld

#CA2025
#Jammukashmir

Barnali Debdas @Barnalifoodyworld

#CA2025
#Jammukashmir

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Ingredients

15 minutes

2people

1 cupbasmati rice
1 cupmilk
4saffron stands
2 green cardamom
2cinnamon stick
Salt to taste
1 tspsugar
2 TSPghee
50 gramgrapes
1apple
1/2 cuppomegranate seeds

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Steps

15 minutes

1

Clean and soak rice in some water for 30 minutes.Drain the water completely and keep it ready.Soak saffron stands in warm milk for 30 minutes.
2

Add ghee in a frypan and when ghee in warm add green cardamom cinnamon and saute on low flame for a minute.Firstly add rice in rice cooker with 2 cups of water Now add the sauted spices salt to taste sugar and soaked saffron milk.Mix well.Close the cooker and let it cook till indicator in rice cooker comes to warm.
3

Fluff the rice with fork garnish with apple pomegranate grapes. Kashmiri pulao is ready.