Traditional Kashmiri Pulao Recipe

Kashmiri pulao has many rich flavor and a very traditional rice dish. This kashmiri cuisine pulao recipe is made of basmati rice, saffron and many dry fruits. This is a very easy recipe for making kashmiri pulao at home for any occasion or party.

Cuisine : Indian Calorie count : 340
Type : Vegetarian Serving Size : 2
Course : Lunch Preparation  : 45 mins

Traditional Kashmiri Pulao Recipe

 

Ingredients of Kashmiri Pulao

No Ingredient Name Quantity Measuring Type
1

Basmati Rice

1/2 Cup
2

Saffron

4-5

 Strands

3

Milk

1 Table spoon
4

Cashew Nuts

4-5 Pieces
5

Almond

5-6 Pieces
6

Cumin Seeds

1/2 Teaspoon
7

Bay Leaf

1 Leaf
8

Cloves

2 Pieces
9

Cardamom

1 Piece
10

Cinnamon Stick

2 Inch
11

Green Chili

1 Piece
12

Ginger

1/2 Teaspoon
13

Fennel Seed Powder

1/4 Teaspoon
14

Onion

1 Piece
15

Apple

1/4 Cup
16

Pomegranate Seed

1/4 Cup
17

Grapes

1/4 Cup
18

Salt

1 Teaspoon
19

Ghee

1 Table spoon
20

Oil

1 Teaspoon
21

Water

1 Cup

Also check : Instant Wheat Dosa Recipe

Cooking Instructions

  1. Soak Basmati rice in water for 15-20 minutes. Drain all water and keep the rice aside.
  2. Take saffron strands and dissolve in 1 tablespoon warm milk.
  3. Take 1 tablespoon of ghee and heat it, now add almond, cashew nuts and fry it until light brown. Take it out in a plate
  4. Again put 1 tablespoon ghee in the same pan and add bay leaf, cloves, green cardamom, green chili, grated ginger, fennel seed powder and cinnamon stick.
  5. Add soaked rice and saute it for 1-2 mins.
  6. Then add 1 cup water and saffron milk. Bring it to boiling point. Leave till cooked at low flame.
  7. Add dry fruits, fresh chopped fruits and fry onions in a cooking rice.
  8. Mix gently and garnish it with coriander leaves, serve it hot.
Kashmiri pulao has many rich flavor and a very traditional rice dish. This kashmiri cuisine pulao recipe is made of basmati rice, saffron and many dry fruits. This is a very easy recipe for making kashmiri pulao at home for any occasion or party. Cuisine : Indian Calorie count : 340 Type : Vegetarian Serving Size : 2 Course : Lunch Preparation  : 45 mins   Ingredients of Kashmiri Pulao No Ingredient Name Quantity Measuring Type 1 Basmati Rice 1/2 Cup 2 Saffron 4-5  Strands 3 Milk 1 Table spoon 4 Cashew Nuts 4-5 Pieces 5 Almond 5-6 Pieces 6 Cumin Seeds 1/2 Teaspoon 7 Bay Leaf 1 Leaf 8 Cloves 2 Pieces 9 Cardamom 1 Piece 10 Cinnamon Stick 2 Inch 11 Green Chili 1 Piece 12 Ginger 1/2 Teaspoon 13 Fennel Seed Powder 1/4 Teaspoon 14 Onion 1 Piece 15 Apple 1/4 Cup 16 Pomegranate Seed 1/4 Cup 17 Grapes 1/4 Cup 18 Salt 1 Teaspoon 19 Ghee 1 Table spoon 20 Oil 1 Teaspoon 21 Water 1 Cup Also check : Instant Wheat Dosa Recipe Cooking Instructions Soak Basmati rice in water for 15-20 minutes. Drain all water and keep the rice aside. Take saffron strands and dissolve in 1 tablespoon warm milk. Take 1 tablespoon of ghee and heat it, now add almond, cashew nuts and fry it until light brown. Take it out in a plate Again put 1 tablespoon ghee in the same pan and add bay leaf, cloves, green cardamom, green chili, grated ginger, fennel seed powder and cinnamon stick. Add soaked rice and saute it for 1-2 mins. Then add 1 cup water and saffron milk. Bring it to boiling point. Leave till cooked at low flame. Add dry fruits, fresh chopped fruits and fry onions in a cooking rice. Mix gently and garnish it with coriander leaves, serve it hot.

Traditional Kashmiri Pulao Recipe

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Traditional Kashmiri Pulao Recipe

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