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Kashmiri pulao

Kashmiri pulao recipe is a flavorful and rich dish with a hint of sweetness from dry fruits. It is made with basmati rice, saffron, nuts, and spices.

1 1/2 cups basmati rice 1 cup milk 1 pinch saffron 1 tablespoon ghee / clarified butter 3 tablespoons vegetable oil 1/4 cup chopped cashew nuts 1/4 cup chopped almonds 1/4 cup chopped walnuts 1/4 cup raisins

INGREDIENTS

1 onion, thinly sliced 1 inch cinnamon stick 3 cloves 1 cardamom 1 bay leaf 1 green chili / serrano pepper 1 teaspoon grated ginger 1/4 teaspoon ground fennel seed 2 cups water 1 1/2 teaspoons salt (or as required)

INGREDIENTS

Wash and soak basmati rice for 20 minutes. Heat milk and saffron. In a pan, fry nuts and dry fruits. Fry onion until crispy.

STEP 1

1

In the same pan, fry cinnamon, cloves, cardamom, bay leaf. Add green chili, ginger, fennel seed powder. Add saffron milk, water, salt, and rice.

STEP 2

2

Cook rice until 80% done. Seal pulao vessel with foil and place a cast iron pan on the stove. Simmer and cook for 10 minutes.

STEP 3

3

Remove from stove, let it sit for 10 minutes. Add roasted onion, dry fruits, and nuts. Mix gently and serve with raita or salad.

STEP 4

4

1. Toast the spices for enhanced flavor. 2. Soak the rice to ensure perfect texture.

COOKING TIPS

1. Tandoori chicken: The aromatic flavors of the Kashmiri pulao complement the smoky and spicy flavors of tandoori chicken, creating a delightful combination. 2. Rogan josh: The rich and spicy flavors of Rogan josh, a Kashmiri lamb curry, pair perfectly with the fragrant and mild Kashmiri pulao. 3. Palak paneer: The creamy and mildly spiced spinach curry, palak paneer, serves as a delicious accompaniment to the aromatic Kashmiri pulao.

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