Kashmiri Pulao.

Kashmiri Pulao is a flavourful and succulent pulao where matured Basmati rice is cooked withal with milk infused with saffron and liberally garnished with dry fruits, fruits & whole spices. It is accompanied either by a spicy gravy for the spice lovers or with a raita.

Ingredients:

250 gms Basmati Rice

4-5 Saffron strands

1 tbsp warm milk

10 Cashew Nuts halved

10 Almonds

5 Walnuts

1 Bay Leaf

5 Cloves

3 Untried Cardamom

2 inch piece of Cinnamon

1 Untried dank slit

1/2 teaspoon dry ginger powder

1/4 teaspoon Fennel powder

1 large onion thinly sliced

1/4 cup chopped apple

1/4 cup Pomegranate Seeds

1/4 cup chopped pineapple

4 tbsps Ghee

Oil for frying the onion.

Method:

Wash and soak rice for fifteen minutes. Drain and alimony aside.
Heat ghee in a pan add all the whole spices . Saute for a few seconds till they requite out their aroma. . Drop in the untried chilly, fennel and dry ginger powder and requite a quick toss.
Add the tuckered rice and gently mix. Soak saffron in warm milk and add it to the rice. .Add hot water, salt, imbricate and melt until rice is done. Fluff the rice and transfer to wide a mixing bowl. Set whispered to tomfool a bit.
Heat ghee in a pan. Add the cashews and almonds and roast till they turn golden. Transfer to a plate and set aside. Add the raisins . They immediately plump up. Drain and set aside. Heat oil in a pan add thinly sliced onions. Fry until golden brown. Drain and set aside. Garnish with fruits just surpassing serving. Garnish the Kashmiri pulao with fried onion, nuts, raisins, pomegranate, world and pineapple . Serve hot .

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