Kashmiri pulao recipe

                                                                      KASHMIRI PULAV / PULAO

INGREDIENTS

• Basmati rice – 1 cup
• Saffron strands – ¼ tsp
• Milk – ¼ cup
• Water – 2 cup
• Ghee – 2 ½
• Fried Cashew and raisins – few
• Cardamom – 2
• Cinnamom – 2 small piece
• Javitri – 1
• Star anise – 1
• Cloves – 4
• Sugar – ½ tsp
• Salt as per taste
• Fried onion slices for garnish
• Fruits – pomegranate , pineapple , grapes for garnish

PREPARATION

Wash and soak the basmati rice for 20 mins.

Soak the saffron strands in milk.

METHOD

Heat ghee in a pan.

Add the whole garam masala – clove + cardamom,+ javitri +star anise + cinnamom.

Add the drained soaked rice and fry for some time. [ be careful the rice should not break]

Add sugar and mix well.

Add the milk soaked with saffron and water .

Adjust salt, mix ,cover and cook till ¾ done on medium flame.

Now place a tava below the pan and cook till completely done on low flame.

Fluff  the rice gently and garnish with cashew + raisins + fried onions.

Kashmiri pulav is ready to serve .

While serving top it with the fruits.

Goes well with any spicy gravy and raita and papad.

NOTES

1. You can also pressure cook it.
2. I did not add javitri.
3. If you don’t have saffron add little yellow food colour.
4. Add fruits only while serving.
5. Also don’t add the fruits when the rice is hot.
6. You can also garnish with fried paneer cubes.
7. If you want you can add green chilli.

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