Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kashmiri pulao. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Kashmiri Pulao is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Kashmiri Pulao is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have kashmiri pulao using 16 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Kashmiri Pulao:
- Take 2 cups basmati rice
- Make ready 1.5 cups dry fruits (pref. almonds, cashews, walnuts,raisins)
- Get 1/2 cup diced fruits (pref. Apple, peach, apricot)
- Make ready 1/4 cup paneer cubes
- Get 1/4 cup sliced onions
- Get 2 tsp dry ginger powder
- Take 1/2 tsp cinnamon powder
- Prepare 1 tsp caraway seeds (shahjeera)
- Prepare 2-3 green cardamoms
- Get 2 black cardamoms
- Get 3 cloves
- Prepare 1 bay leaf
- Make ready 1 inch cinnamon
- Take 2 pinches saffron strings
- Take to taste Salt
- Make ready 2 tbsp ghee/ clarified butter
Steps to make Kashmiri Pulao:
- Heat some portion of ghee in a pan and fry finely sliced onions in it until they are caramelized. Keep them aside.
- Pour remaining portion of ghee in a cooker and add bay leaf, cardamoms, cloves, caraway seeds, cinnamon, cinnamon powder. Saute until they release aroma.
- Add dry ginger powder and saute until raw smell goes off.
- Add all the dry fruits (adding raisins at end) and saute them just before they turn golden.
- Add cut paneer cubes into the mix and saute all until paneer turns light golden.
- Add saffron (keeping small portion for garnishing) to the mix and saute for few minutes.
- Add fruits and saute for small time.
- Add caramelized onions keeping small portion aside for garnishing.
- Add washed and soaked rice and water as required for rice.
- Add salt as per taste. Cook for 2 whistles.
- After opening fluff the rice with a fork.
- Mix remaining saffron in small quantity of water and pour over the pulao for garnishing.
- Garnishing with remaining carmelized onions.
- Aromat mildly spiced Kashmiri pulao is ready to serve. - Tip: serve with cucumber or pineapple raita.
So that’s going to wrap it up for this special food kashmiri pulao recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
