Kashmiri Pulao (Veg Pulav With Mixed Nuts ) Recipe | What Is The Recipe Of Kashmiri Pulao (Veg Pulav With Mixed Nuts)
- 1 1/4 cups long grained rice basmati
- saffron kesar strands
- 2 tsp warm milk
- 1 1/2 tbsp ghee
- 2 tbsp cashewnut halves
- 2 tbsp almond badam halves
- 1 tbsp raisins kismis
- 1 tsp cumin seeds jeera
- 1 bayleaf tejpatta
- 1 small stick cinnamon dalchini
- 2 cloves laung / lavang
- 1 cardamom elaichi
- 3 peppercorns kalimirch
- 1 tsp fennel seeds saunf
- 1/2 cup sliced onions
- 1/2 tsp ginger adrak paste
- 1/2 tsp garlic lehsun paste
- 1 tsp chilli powder
- salt to taste
- 1 tbsp finely chopped coriander dhania
Soak the rice in enough water for 30 minutes. Drain and keep aside.
Combine the saffron and warm milk in a small bowl, mix well and keep aside.
Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
Drain, remove the nuts and keep aside.
In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
Add the rice and salt and sauté on a medium flame for 1 minute.
Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
Pressure cook it for 2 whistles.
Allow the steam to escape before opening the lid.
Add the prepared nuts evenly over the rice.