Kashmiri Pulao
Kashmiri Pulao is a aromatic and sweet dish which is loaded with lots of dry fruits and fresh fruits. Rice has been a staple food for people living in Kashmir Valley. Meat along with rice is most popular food item in Kashmir. Traditional Kashmiri pulao made with mutton stock, spices and dry fruits. Where as the restaurant style Kashmiri pulao has lots of saffron flavors along with dry fruits and fresh fruits as a garnish. This is one of the easiest pulao to make and a great lunch box recipes too.
Here goes Day 21 post under the mega theme " Biryani / Pulao / Kichidi recipes with Grains".
Ingredients:
Basmati Rice 1 cup
Shallot 1 sliced
Shahi Jeera 1/4 tsp
Cinnamon stick 1
Cardamom 2
Cloves 3
Bay leaf 1
Fennel seeds 1/4 tsp
Saffron 2 pinch
Cashew nuts 5
Raisins 10
Walnuts 5
Apple chopped 1/4 cup
Pomegranate seeds 1/4 cup
Ghee 1 tbsp
Oil 1 tbsp
Water 1 1/2 cup
Hot Milk 2 tbsp
Preparation
Wash and soak basmati rice for 30 minutes.
Add saffron strands in hot milk and set aside.
In a pan dry roast fennel seeds and remove to crush them little bit.
In the same pan heat little ghee and add all the dry fruits and saute till light brown, remove and set aside.
Now add sliced onions and saute till brown, remove and set aside.
Now add oil to ghee and add all the whole spices, saute for few seconds.
Add soaked rice and very little salt.
Fry the rice for 1-2 minutes and add water to boil.
Once the water is almost evaporated, add saffron milk and give it a stir.
Simmer the stove, cover and cook till rice is completely done.
Transfer the rice to serving bowl and garnish with fried onions, fried nuts, chopped apples and pomegranate seeds.
Here goes Day 21 post under the mega theme " Biryani / Pulao / Kichidi recipes with Grains".
Ingredients:
Basmati Rice 1 cup
Shallot 1 sliced
Shahi Jeera 1/4 tsp
Cinnamon stick 1
Cardamom 2
Cloves 3
Bay leaf 1
Fennel seeds 1/4 tsp
Saffron 2 pinch
Cashew nuts 5
Raisins 10
Walnuts 5
Apple chopped 1/4 cup
Pomegranate seeds 1/4 cup
Ghee 1 tbsp
Oil 1 tbsp
Water 1 1/2 cup
Hot Milk 2 tbsp
Preparation
Wash and soak basmati rice for 30 minutes.
Add saffron strands in hot milk and set aside.
In a pan dry roast fennel seeds and remove to crush them little bit.
In the same pan heat little ghee and add all the dry fruits and saute till light brown, remove and set aside.
Now add sliced onions and saute till brown, remove and set aside.
Now add oil to ghee and add all the whole spices, saute for few seconds.
Add soaked rice and very little salt.
Fry the rice for 1-2 minutes and add water to boil.
Once the water is almost evaporated, add saffron milk and give it a stir.
Simmer the stove, cover and cook till rice is completely done.
Transfer the rice to serving bowl and garnish with fried onions, fried nuts, chopped apples and pomegranate seeds.
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