Kashmiri Pulao

Kashmiri Pulao (22)

Kashmiri Pulao

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 cups basmati rice
  • 1” cinnamon
  • 1 tsp. shahjira (caraway seds)
  • 1 bay leaf
  • 3 cloves
  • 3 green cardamom
  • 2 black cardamoms
  • ½ tsp. dry ginger powder
  • 1 tsp. fennel powder
  • 2 pinches saffron (Kesar)
  • 2 tbsp. Ghee
  • 4 cups water (hot)
  • Salt as required

Garnish

  • 1 medium onion, sliced thinly
  • 10 cashewnuts
  • 10 almonds
  • 10 walnuts
  • 2 tbsp. oil
  1. Wash rice and soak in water for 30 minutes
  2. Powder the fennel seeds.
  3. Heat ghee in a deep pan and on medium flame add the whole spices and fry till fragrant.
  4. Add the ginger and fennel powder, lower flame and stir.
  5. Add drained rice and stir.
  6. Add saffron and sauté for a minute.
  7. Add the water and salt.  Stir, bring to a boil, reduce flame and cover pan tightly.
  8. When rice is cooking, prepare the garnish.
  9. Heat the oil and fry the sliced onions till golden brown.  Remove and drain on kitchen towel.
  10. Then fry the almonds, then the cashews and then the walnuts to a light brown.
  11. Drain and set aside on kitchen paper.
  12. When rice is done and water is absorbed remove from heat.
  13. Serve hot and garnish with the fried onions and nuts.

 

 

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