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Kashmiri pulao

Combination of spices and dry fruits and delicate flavor of saffron makes this rice delicacy very special. This aromatic pulao will definitely make a special place in your dinner/lunch menus . 

kashmiri pulao recipe


For the pulao :
2 cups basmati rice soaked in water for 30 minutes
1 inch cinnamon/dal chini
1 tsp shahjeera/caraway seeds
1 indian bayleaf/tej patta
3 cloves/laung
2-3 green cardamoms/hari elaichi/choti elaichi
2 black cardamoms/badi elaichi
½ tsp dry ginger powder/saunth
1 tsp fennel powder/saunf
2 pinches of saffron/kesar
2 tbsp oil or ghee
4 cups water
1 cup chopped vegetables of your choice 
salt as required

For garnish:
1 medium sized onion, sliced thinly
10-12 cashews/kaju
10-12 almonds/badam
10-12 walnuts/akhrot
1/4 kg paneer or cottage cheese 
2 tbsp oil

Let's proceed :
Step 1
Soak 2 cups of basmati rice in  4 cups of water.
Step 2
Heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
Step 3
 Lower the flame and add the ginger and fennel powder & stir.
Step 4
Add crushed saffron and saute for a minute. Add vegetables in it.
Step 5 
Add soaked basmati rice with water in it and add salt to it.
Stir and cover the pan tightly. 
Step 6
Heat 2 tbsp oil/ ghee ( clarified butter ) in a frying pan. add the sliced onions.
also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
Step 7
In the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned. 
Step 8
Fluff the cooked rice and garnish them with fried onion , paneer and dry fruits 
serve kashmiri pulao hot .


Rohit Dassani said…
Now i can make my fav pulao at home... thanks for the recipe.... do visit

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