Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kashmiri pulao. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kashmiri Pulao is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Kashmiri Pulao is something which I have loved my whole life.
Kashmiri pulao recipe with step by step photos - Kashmiri pulao is aromatic, mild and faintly Dry fruits give warmth and is ideal for the cold climate of kashmir. For the unacquainted, kashmir is one. Kashmiri pulao has been our kids' favorite at home ever since I made it the first time.
To get started with this recipe, we have to first prepare a few components. You can have kashmiri pulao using 16 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Kashmiri Pulao:
- Make ready 2 cups basmati rice
- Take 1.5 cups dry fruits (pref. almonds, cashews, walnuts,raisins)
- Prepare 1/2 cup diced fruits (pref. Apple, peach, apricot)
- Prepare 1/4 cup paneer cubes
- Prepare 1/4 cup sliced onions
- Make ready 2 tsp dry ginger powder
- Prepare 1/2 tsp cinnamon powder
- Make ready 1 tsp caraway seeds (shahjeera)
- Prepare 2-3 green cardamoms
- Prepare 2 black cardamoms
- Prepare 3 cloves
- Make ready 1 bay leaf
- Take 1 inch cinnamon
- Prepare 2 pinches saffron strings
- Make ready to taste Salt
- Make ready 2 tbsp ghee/ clarified butter
Kashmiri pulao is a very popular Kashmiri rice dish prepared with dry fruits, nuts and fresh fruits. It is an exotic dish perfect for get togethers and small parties. It is one of the simplest pulao recipe. Kashmiri pulao is unlike the normal pulao recipes will not be spicy.
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.
Even when we go to restaurants also we never order this kashimir pulao as it will be slightly sweet. One day when I saw this Kashmiri pulao recipe in the cook book I had, I planned to try and pack it for Vj. So when he came back that day he told - never ever make kashmiri pulao again. Kashmiri Pulao has an unforgettable sweet taste and this is what differentiates it from other pulaos and biryanis. Much like the scenic beauty of Kashmir, there food stands as a true reminiscent of their.
So that’s going to wrap this up with this special food kashmiri pulao recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
