Kashmiri Pulao

Name: Kashmiri Pulao
Total time: 1200 s
Yield: 4 serving
Cuisine: Indian
Ingredients: For Pulao; 1 cup soaked basmati rice; to taste Salt; 1/2 Lemon juice; 1/2 oil; 1/2 teaspoon jeera; 1-2 Tej patta; 5-6 Cloves and black pepper; 2-3 small Cardamom; 4-5 strands Saffron; 7-8 Kaju and badam; For sabji; 2 medium size Onion; 1 medium size tomato; 1 teaspoon ginger, garlic and green chilli paste; 1 teaspoon dry coconut; 150 gram boiled potato; 50 gram boiled mutter; 1/2 cup green capsicum; as needed Oil; 1 teaspoon Red chilli powder; 1 teaspoon dhaniya jeera and garam masala powder; 1/2 teaspoon haldi powder; to taste Salt; 1/2 cup water; Garnish with coriander; 1/2 cup fruit ( chikoo, grapes, pomegranate, banana )

Dipali Amin @cook_12176446

kashmiri pulao is aromatic, mild and sweet, the fresh fruits which are usually added in kashmiri pulao are pineapple, apple and pomegranate.

Dipali Amin @cook_12176446

kashmiri pulao is aromatic, mild and sweet, the fresh fruits which are usually added in kashmiri pulao are pineapple, apple and pomegranate.

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Ingredients

15-20 minutes

4 serving

For Pulao
1 cupsoaked basmati rice
to tasteSalt
1/2Lemon juice
1/2oil
1/2 teaspoonjeera
1-2Tej patta
5-6 Clovesand black pepper
2-3small Cardamom
4-5 strandsSaffron
7-8Kaju and badam
For sabji
2medium size Onion
1medium size tomato
1 teaspoonginger, garlic and green chilli paste
1 teaspoondry coconut
150 gramboiled potato
50 gramboiled mutter
1/2 cupgreen capsicum
as neededOil
1 teaspoonRed chilli powder
1 teaspoondhaniya jeera and garam masala powder
1/2 teaspoonhaldi powder
to tasteSalt
1/2 cupwater
Garnish with coriander
1/2 cupfruit ( chikoo, grapes, pomegranate, banana )

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Steps

15-20 minutes

1

Add oil and fry nuts till lightly golden. Add raisins and fry. Set this aside.
2

To the same pan, add little more ghee and fry sliced onions till golden.
3

Add soaked and drained rice, salt and 1/2 tbsp. Oil. Fry for about 3 to 4 minutes. Roasting of rice in oil along with spices gives a good aroma to the kashmiri pulao.
4

Pour saffron milk and water. Stir and cook the rice until done. Lower the flame and cook for 3 to 5 minutes. Switch off the stove. Do not let the cooker whistle. If using normal rice, let it whistle once.
5

Take another pan add onion and tomato paste. Cook for 10 min. Cover with lid. Add dry masala.
6

After 10 min add boiled potato, capsicum and boiled mutter. Mix it well. Cook for 5 min. Turn off gas.
7

Transfer the rice to a serving bowl.
8

Layer of sabji and rice. Add fruits. Mix it well.
9

Add roasted dry fruits and onion
10

Garnish with coriander