Skip to main content

RECIPE FOR TASTY TASTY KASHMIRI PULAO

RECIPE FOR TASTY TASTY KASHMIRI PULA0
Kashmiri cuisine has many rich and flavorful dishes that are simple yet different. In this traditional rice dish, basmati rice are first sauteed in butter laced spices, cooked in saffron flavored water and then mixed with shallow fried dry fruits, freshly cut fruits and fried onion. This step by step photo recipe of Kashmiri Pulao uses pomegranate, grape, apple and pineapple and shallow fried cashew nuts and almonds for crispness and crunch in every spoon. Try this easy Kashmiri pulao recipe to turn any occasion into a special occasion with its delectable aroma and richness.
‹›



Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2 servings


Ingredients:
1/2 cup Basmati Rice (long grained rice)
4-5 Saffron Strands
1 tablespoon Milk (warm)
5-6 Cashew Nuts, roughly chopped
5-6 Almonds, roughly chopped
1 small piece of Bay Leaf
2 Cloves
1 Green Cardamom
2-inch piece of Cinnamon Stick
1 Green Chili, silt lengthwise
1/2 teaspoon grated Ginger
1/4 teaspoon Fennel Seed Powder
1 Onion, thinly sliced
1/4 cup chopped Apple
1/4 cup Pomegranate Seeds
1/4 cup Grapes (seedless), optional
Salt to taste
2 tablespoons Ghee (or Oil)
Oil, for frying the onion
1 cup Water


Directions:

Rinse basmati rice in water for 2-3 times and then soak them in water for 15 minutes. Drain water and keep rice aside.


Dissolve saffron strands in 1-tablespoon warm milk.


Heat 1-tablespoon ghee in a deep pan over medium flame. Add almonds and cashew nuts and shallow fry them until light golden brown. Transfer them to a plate.


Add remaining 1-tablespoon ghee in the same pan and add bay leaf, cloves, green cardamom and cinnamon stick. Sauté for 30 seconds. Add green chili, grated ginger and fennel seed powder and sauté for another 30 seconds.



Add soaked and drained rice.


Sauté for 1-2 minutes.


Add 1-cup water, dissolved saffron and salt. Mix well and bring it to boil over medium flame.


When it starts to boil, reduce flame to low and cook covered for 8-10 minutes or until rice is fully cooked. Do not open the lid or stir in between. When rice is cooked, turn off flame and let it stand for 5-7 minutes. Open the lid and fluff the rice with a fork.


Meanwhile, heat 3-4 tablespoons oil in another pan to shallow fry the onion. (Onion slices should be evenly cut so that it cooks perfectly) separate each onion slice with hand and then add them in oil and shallow fry until it turns brown. Stir frequently in between to cook them evenly.


Add shallow fried dry fruits, fresh fruits (apple, grapes and pomegranate seeds) and shallow fried onion over cooked rice.


Mix gently and cook for 2-3 minutes. Turn off the flame and transfer it to serving bowl. Garnish with coriander leaves.


Tips and Variations:
Add fresh fruits of your choice like pineapple, green grapes etc.
Add dry fruits like raisins and walnuts for variation.
Different brands of basmati rice required different amount of water to cook. Refer to the instructions given on backside of a rice packet and adjust water quantity accordingly.
To make the onion brown and crispy, deep fry them in oil instead of shallow frying.
Taste: Mild sweet and savory
Serving Ideas: Serve Kashmiri pulao with cucumber raita or dum aloo or any of your favorite curry with gravy in lunch.
Labels:

Comments

Post a Comment

SOME POPULAR RECIPES

RECIPE FOR SWEET RAJASTHANI CHURMA

RECIPE FOR SWEET RAJASTHANI CHURMA Churma, a traditional Rajasthani sweet typically served along with Dal-Bati, is prepared by grinding or crushing baked or deep fried Bati into fine powder using a grinder and then thoroughly mixing it with melted ghee, sugar and dry-fruits. With the exception of salt not being added in the dough, Bati (aka Baati or Batti) for both Dal Bati and Churma is prepared in same way by either baking it in oven or deep frying it in Ghee or cooking oil. This Rajasthani Churma recipe explains how to prepare baked Bati using oven and deep fried Bati using ghee with step by step photos. Preparation Time: 20 minutes Cooking Time: 35 minutes Serves: 2 servings Ingredients: 1/2 cup Whole Wheat Flour (atta) 2 tablespoons Rava (semolina/sooji) 2 tablespoons Ghee or Oil (for dough) Milk or Water, as needed to bind the dough 3 tablespoons Melted Ghee (for churma) 1/4 cup powdered Sugar 2 tablespoons chopped Dry-fruits, for garnishing Note: You can prepare Bati (aka B...
Post a Comment
Read more

EASY RECIPE OF SWEET BEETROOT HALWA

EASY RECIPE OF SWEET BEETROOT HALWA Beetroot Halwa – a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa). Preparing this delicious dessert at home in traditional way is very simple and requires just three ingredients – beetroot, milk and sugar. However, this Beetroot Halwa Recipe doesn’t stop there; it makes it even tastier and aromatic by adding cardamom, ghee and roasted cashews and easier to prepare by providing photos of each and every step. ‹› Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 3 servings Ingredients: 2 cups grated Beetroot (2 large beetroot) 1 cup Full Fat Milk (add 1½ cups to make extra creamy halwa) 3 tablespoons Sugar (more or less to taste) 1/8 teaspoon Cardamom Powder 2 tablespoons chopped Cashew Nuts, optional 2 tablespoons Ghee Directions: Wash the beetroots in running water. Peel them and cut from the bottom. Grate them using a grater (use side with larger h...
Post a Comment
Read more

Recipe for Palak Kofta (Spinach Kofta)

Palak Kofta (Spinach Kofta) Recipe  Palak kofta Curry is a classical dish from North Indian cuisine, which has shallow fried spinach dumplings in onion and tomato based spicy gravy. There are two main steps to make this curry at home-1.Making Koftas, 2. Making Gravy. You can prepare either simple kofta or stuffed kofta as per your preference. In this curry recipe, stuffed koftas are prepared; they have a crispy outer layer of cooked spinach and gram flour based mixture and stuffing of delicious paneer mixture. Gravy is prepared from onion, tomato, ginger, garlic, cashew nuts and other aromatic spices. Enjoy spinach koftas as a standalone snack or with tomato based gravy as a curry. Palak kofta curry tastes best with many types of Indian breads like paratha, chapatti, tandoori roti, naan, kulcha, etc. Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 2 servings Ingredients For Koftas: 2 cups chopped Spinach (palak) (100 gm or 1 bunch) 4 tablespoons Gram Flour (besa...
Post a Comment
Read more