KASHMIRI PULAO
| Servings | Prep Time |
| 2cups | 30minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1cup basmati riceKohinoor Authentic
- 1/4cup milk
- 1 1/2cups water
- – a fewStrands saffron
- 1 onion
- 1/2tsp jeeraPowder
- to taste salt
- 1tsp ghee
- 1 cinnamon-bit
- 2 Cloves
- 1 Star Anise
- NUTSFRUITS AND
- 1/4 pineapple(chopped)
- 1/4cup pomegranate
- a few Cashew Nuts
- a few Almonds
- a few Raisins
Instructions
- Soak Basmati rice in water for half an hour.
- In a pan add oil and temper with the ingredients given in the “TO TEMPER ” table.
- Add rice and water and cook in a closed pan.
- Soak saffron strands in milk.
- Add this to the rice.
- Rice is done.
- In a pan add all the nuts.
- Add oil and onion and fry.
- Fry onion till brown.
- Chop pineapple and take out pomegrante seeds.Assemble all ingredients.
- Add dry fruits and fried onion to the cooked rice.
- Now add jeera powder.
- Add salt and fruits.
- Mix well.
- Kashmiri Pulao is served.Enjoy it hot.
Recipe Notes
Notes
You can add cherries or tutti frutti also for garnishing.
You can add apples and pears too.
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If you like add a grren chilli while tempering.
Don’t cook the fruits,add them at the last time.