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Variety to Homemade Tasty Kashmiri Pulao

Wishing to eat Kashmiri Pulao a top restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful instructions on preparing a Kashmiri Pulao like a famous chef made.

Kashmiri Pulao

We hope you got insight from reading it, now let's go back to kashmiri pulao recipe. To make kashmiri pulao you need 21 ingredients and 22 steps. Here is how you achieve it.

To cook an unforgettable Kashmiri Pulao, below are the ingridients required:

  1. Provide 1 cup of basmati rice soaked in water for 30 minutes.
  2. Provide 1 inch of cinnamon.
  3. Get 1 of bay leaf.
  4. Prepare 1 tsp of caraway seeds.
  5. Take 3 of cloves.
  6. Provide 3 of green cardamoms.
  7. Use 2 of black cardamoms.
  8. You need 1/2 tsp of dry ginger powder.
  9. You need 1 tsp of fennel powder.
  10. Get 2 pinches of saffron.
  11. Get 2 tbsp of ghee.
  12. Prepare 4 cup of water.
  13. Provide to taste of salt.
  14. Take of For garnishing kashmiri pulao.
  15. Use 1 of medium size onion(sliced thinly).
  16. Provide 12 of cashews.
  17. Provide 12 of almonds.
  18. Provide 8 of pistachios.
  19. Prepare 12 of walnuts.
  20. Prepare 2 tbsp of ghee.
  21. Prepare 100 gm of fried paneer cubes.

After readying the ingridients, next you are ready to make your tasty Kashmiri Pulao by following the guidances below:

  1. On a medium flame, heat ghee in a deep pan..
  2. Add cinnamon, caraway seeds, bay leaf, cloves, green cardamoms and black cardamoms..
  3. Fry the spices till the oil becomes fragrant.
  4. Now lower the flame and add the dry ginger powder and fennel powder..
  5. Stir well..
  6. Add 2 pinches of crushed saffron..
  7. Sautรฉ for a minute..
  8. Add 1 cup of soaked and drained basmati rice and stir..
  9. Pour 2 cups of water and salt as required..
  10. Stir and cover the pan tightly..
  11. When the rice is cooking, prepare the garnish..
  12. Heat 2 tbsp ghee in a frying pan.
  13. Add the sliced onions..
  14. Now add a pinch of salt and fry the onions till they are golden brown and crisp..
  15. Remove and drain on paper tissues..
  16. In the same ghee, first fry the almonds till they become crisp..
  17. Remove and drain fried almonds on paper tissues..
  18. No fry cashews, walnuts and pistachios till they are crisp and lightly browned..
  19. Drain them on paper tissues..
  20. Cook the rice till all the water is absorbed and the rice is cooked..
  21. While serving the kashmiri pulao, garnish with the fried onions, fried paneer and dry fruits..
  22. Serve kashmiri pulao hot with raita or salad..

Recipe : Kashmiri Pulao

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