Kashmiri pulao is a very popular Kashmiri rice dish prepared with dry fruits, nuts and fresh fruits. It is an exotic dish perfect for get togethers and small parties. It is one of the simplest pulao recipe. I had noted this from a TV show long time back. From then onwards, I used to make it often for my family. I love it very much. As it is mildly spiced and a little sweet, you can pair it with any spicy gravy. Today we will learn how to make Kashmiri Pulao with step wise pictures following this easy recipe.
Ingredients
500 gm basmati Rice
3 bay leaves
2 cardamoms
1 inch cinammon
2 cloves
½ cup cream
½ cup finely chopped pineapples and ½ cup canned cherries
½ cup chopped almonds , cashewnuts and pista
20 gms cumin seeds
2 tbsp ghee
1 gm saffron
½ cup milk
2 tbsp sugar
Salt to taste
3 bay leaves
2 cardamoms
1 inch cinammon
2 cloves
½ cup cream
½ cup finely chopped pineapples and ½ cup canned cherries
½ cup chopped almonds , cashewnuts and pista
20 gms cumin seeds
2 tbsp ghee
1 gm saffron
½ cup milk
2 tbsp sugar
Salt to taste
Method
- Pick wash and soak the rice in warm water for 50 mins.
- Heat Ghee, add in the whole garam masala, cumin seeds, sauté the rice and cook in warm water. Ensure that the grains are all separate.
- Just little before the rice is to be done prepare a mixture of cream, milk, sugar dry fruits and the chopped canned fruits – pineapple & cherries.
- Pour this over the rice and allow for a sweet fragrance.
- Finally add in the saffron dissolved in warm milk.
