Kashmiri Pulao
Amu's Recipes
Amu's Recipes
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Ingredients

  • For Rice
  • 1 tspn Ghee
  • 1 and 1/2 cup Basmati rice (Washed)
  • 1 tspn Sugar
  • 15-16 Saffron strands (soaked in milk)
  • 1 and 1/2 cup water
  • 1 and 1/2 cup milk
  •  
  • Spices for Kashmiri Pulao
  • 1/2 tspn Royal cumin seeds (Shahi Jeera or Saah Jeera)
  • 1-2 Bayleaves
  • 1-2 Cinnamon sticks (Dalchini)
  • 1 Black stone flower (Dagadful)
  • 2-3 Whole cardamom (Elaichi)
  • 2-3 Cloves (Laung)
  • 1 Mace (Javitri)
  • 1/4 tspn Nutmeg Powder (Jaiphal Powder)
  • 1/4 tspn Dried Ginger powder (Soonth Powder)
  • 1/2 tspn Fennel seeds powder (Saunf powder)
  • 1/4 tspn Cardamom powder (Elaichi powder)
  •  
  • Dry fruits for Kashmiri Pulao
  • 1 tspn ghee
  • 3/4 cup Cashews, almonds, raisins, walnuts etc.
  •  
  • For Kashmiri Pulao
  • 2 tspns Ghee
  • Saffron rice (as cooked above)
  • Dryfruits sauteed in ghee (As above)
  • 1/2 cup chopped and parboiled Carrots
  • 1/2 cup chopped and parboiled French Beans
  • 1 chopped apple
  • 1/4 cup chopped pear
  • 1/4 cup chopped pineapple
  • 3 tbspns cherries or tutti frutti
  • 2 tbspns fresh cream
  • 2 tspns rose water
  • Salt to taste

Instructions

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