Kashmiri Pulao

Serves 1
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Directions

  1. 1Add ghee to the pot.
  2. 2Add ghee to the pot.
  3. 3Add ghee to the pot.
  4. 4Add cashews, raisins and pistachios and fry until golden brown, then keep aside.
  5. 5Add cashews, raisins and pistachios and fry until golden brown, then keep aside.
  6. 6Add cashews, raisins and pistachios and fry until golden brown, then keep aside.
  7. 7Add cumin, bay leaf, cinnamon stick, cardamom, cloves, pepper, and fennel and sauté until turns aromatic.
  8. 8Add cumin, bay leaf, cinnamon stick, cardamom, cloves, pepper, and fennel and sauté until turns aromatic.
  9. 9Add cumin, bay leaf, cinnamon stick, cardamom, cloves, pepper, and fennel and sauté until turns aromatic.
  10. 10Add onion, green chilli and ginger-garlic paste and sauté well.
  11. 11Add onion, green chilli and ginger-garlic paste and sauté well.
  12. 12Add onion, green chilli and ginger-garlic paste and sauté well.
  13. 13Add kashmiri chili powder and salt and sauté in low flame.
  14. 14Add kashmiri chili powder and salt and sauté in low flame.
  15. 15Add kashmiri chili powder and salt and sauté in low flame.
  16. 16Add basmati rice and sauté gently.
  17. 17Add basmati rice and sauté gently.
  18. 18Add basmati rice and sauté gently.
  19. 19Add water, saffron milk and fried nuts then mix gently.
  20. 20Add water, saffron milk and fried nuts then mix gently.
  21. 21Add water, saffron milk and fried nuts then mix gently.
  22. 22Pressure cook for two whistles.
  23. 23Pressure cook for two whistles.
  24. 24Pressure cook for two whistles.
  25. 25Mix gently.
  26. 26Mix gently.
  27. 27Mix gently.
  28. 28Add coriander leaves and serve.
  29. 29Add coriander leaves and serve.
  30. 30Add coriander leaves and serve.

Ingredients

  • 1 tbsp Ghee (clarified butter)
  • 1 tbsp Ghee (clarified butter)
  • 1 tbsp Ghee (clarified butter)
  • 10 Cashews
  • 10 Cashews
  • 10 Cashews
  • 3 tbsp Raisins
  • 3 tbsp Raisins
  • 3 tbsp Raisins
  • 15 Pistachios
  • 15 Pistachios
  • 15 Pistachios
  • 1 tsp Cumin (jeera)
  • 1 tsp Cumin (jeera)
  • 1 tsp Cumin (jeera)
  • 1 medium Bay leaf
  • 1 medium Bay leaf
  • 1 medium Bay leaf
  • 1 inch Cinnamon stick
  • 1 inch Cinnamon stick
  • 1 inch Cinnamon stick
  • 2 pods Cardamom
  • 2 pods Cardamom
  • 2 pods Cardamom
  • 5 Cloves
  • 5 Cloves
  • 5 Cloves
  • 0.5 tsp Pepper
  • 0.5 tsp Pepper
  • 0.5 tsp Pepper
  • 0.5 tsp Fennel (saunf)
  • 0.5 tsp Fennel (saunf)
  • 0.5 tsp Fennel (saunf)
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 Green chilli
  • 1 Green chilli
  • 1 Green chilli
  • 1 tsp Ginger-garlic paste
  • 1 tsp Ginger-garlic paste
  • 1 tsp Ginger-garlic paste
  • 0.5 tsp Kashmiri chili powder
  • 0.5 tsp Kashmiri chili powder
  • 0.5 tsp Kashmiri chili powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1.5 cups Water
  • 1.5 cups Water
  • 1.5 cups Water
  • 2 tbsp Saffron milk
  • 2 tbsp Saffron milk
  • 2 tbsp Saffron milk
  • Fried nuts
  • Fried nuts
  • Fried nuts
  • chopped Coriander leaves
  • chopped Coriander leaves
  • 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.