Kashmiri Pulao
Serves 1
Directions
- 1Add ghee to the pot.
- 2Add cashews, raisins and pistachios and fry until golden brown, then keep aside.
- 3Add cumin, bay leaf, cinnamon stick, cardamom, cloves, pepper, and fennel and sauté until turns aromatic.
- 4Add onion, green chilli and ginger-garlic paste and sauté well.
- 5Add kashmiri chili powder and salt and sauté in low flame.
- 6Add basmati rice and sauté gently.
- 7Add water, saffron milk and fried nuts then mix gently.
- 8Pressure cook for two whistles.
- 9Mix gently.
- 10Add coriander leaves and serve.
Ingredients
- 1 tbsp Ghee (clarified butter)
- 10 Cashews
- 3 tbsp Raisins
- 15 Pistachios
- 1 tsp Cumin (jeera)
- 1 medium Bay leaf
- 1 inch Cinnamon stick
- 2 pods Cardamom
- 5 Cloves
- 0.5 tsp Pepper
- 0.5 tsp Fennel (saunf)
- 1 Onion
- 1 Green chilli
- 1 tsp Ginger-garlic paste
- 0.5 tsp Kashmiri chili powder
- to taste Salt
- 1 cup Basmati rice
- 1.5 cups Water
- 2 tbsp Saffron milk
- Fried nuts
- chopped Coriander leaves
Equipment
Pressure cooker
Tips
- Fry cashews, raisins and pistachios until golden brown and keep aside.
- Sauté spices until aromatic.
- Sauté onions until golden brown.
- Sauté rice gently.
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