Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kashmiri pulao. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kashmiri pulao recipe with step by step photos - Kashmiri pulao is aromatic, mild and faintly sweet in taste. Kashmiri pulao is one of the easiest pulao recipes to make and unlike. kashmiri pulao recipe with step by step photos. It is a very easy simple pulao garnished with nuts, raisins and fresh fruits like pomegranate, apple.
Kashmiri Pulao is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Kashmiri Pulao is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kashmiri pulao using 21 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Kashmiri Pulao:
- Take 1 cup basmati rice soaked in water for 30 minutes
- Take 1 inch cinnamon
- Make ready 1 bay leaf
- Prepare 1 tsp caraway seeds
- Take 3 cloves
- Make ready 3 green cardamoms
- Make ready 2 black cardamoms
- Prepare 1/2 tsp dry ginger powder
- Take 1 tsp fennel powder
- Get 2 pinches saffron
- Take 2 tbsp ghee
- Take 4 cup water
- Make ready to taste salt
- Get For garnishing kashmiri pulao
- Make ready 1 medium size onion(sliced thinly)
- Make ready 12 cashews
- Take 12 almonds
- Prepare 8 pistachios
- Prepare 12 walnuts
- Make ready 2 tbsp ghee
- Get 100 gm fried paneer cubes
It is an exotic dish perfect for get togethers and small parties. It is one of the simplest pulao recipe. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. So when he came back that day he told - never ever make kashmiri pulao again.
Instructions to make Kashmiri Pulao:
- On a medium flame, heat ghee in a deep pan.
- Add cinnamon, caraway seeds, bay leaf, cloves, green cardamoms and black cardamoms.
- Fry the spices till the oil becomes fragrant
- Now lower the flame and add the dry ginger powder and fennel powder.
- Stir well.
- Add 2 pinches of crushed saffron.
- Sauté for a minute.
- Add 1 cup of soaked and drained basmati rice and stir.
- Pour 2 cups of water and salt as required.
- Stir and cover the pan tightly.
- When the rice is cooking, prepare the garnish.
- Heat 2 tbsp ghee in a frying pan
- Add the sliced onions.
- Now add a pinch of salt and fry the onions till they are golden brown and crisp.
- Remove and drain on paper tissues.
- In the same ghee, first fry the almonds till they become crisp.
- Remove and drain fried almonds on paper tissues.
- No fry cashews, walnuts and pistachios till they are crisp and lightly browned.
- Drain them on paper tissues.
- Cook the rice till all the water is absorbed and the rice is cooked.
- While serving the kashmiri pulao, garnish with the fried onions, fried paneer and dry fruits.
- Serve kashmiri pulao hot with raita or salad.
Kashmiri Pulao has an unforgettable sweet taste and this is what differentiates it from other pulaos and biryanis. Much like the scenic beauty of Kashmir, there food stands as a true reminiscent of their. finally, serve kashmiri pulao with onion tomato raita. how to make kashmiri pulao with step by step photo: firstly, in a pressure cooker add ghee and allow to melt. alternatively use oil. Kashmiri pulao is unlike the normal pulao recipes will not be spicy. Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet. Kashmiri Pulao They say Kashmir is a piece of heaven on the face of this planet.
So that is going to wrap this up with this exceptional food kashmiri pulao recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
