Kashmiri Pulao (Veg Pulav With Mixed Nuts) Recipe | How To Make Kashmiri Pulao (Veg Pulav With Mixed Nuts)

Kashmiri Pulao (Veg Pulav With Mixed Nuts) Recipe
Kashmiri Pulao (Veg Pulav With Mixed Nuts) Recipe

 

Kashmiri Pulao (Veg Pulav With Mixed Nuts ) Recipe | What Is The Recipe Of Kashmiri Pulao (Veg Pulav With Mixed Nuts)

Cuisine Indian
Author Rashmi Sharma

Ingredients

  • 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

Instructions

  1. Soak the rice in enough water for 30 minutes. Drain and keep aside.
  2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
  3. Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
  4. Drain, remove the nuts and keep aside.
  5. 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.
  6. Add the onions and sauté on a medium flame for 2 minutes.
  7. Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
  8. Add the rice and salt and sauté on a medium flame for 1 minute.
  9. Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
  10. Pressure cook it for 2 whistles.
  11. Allow the steam to escape before opening the lid.
  12. Add the prepared nuts evenly over the rice.
  13. Serve hot.

Be the first to comment

Leave a Reply

Your email address will not be published.


*