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Kashmiri PulaoKashmiri pulao is a rich rice recipe, prepared with spices and dry fruits. It is not hot in taste. If you want to make it little hot, then add a tea spoon of white pepper powder.
Ingredients you will need to make this recipe: Basmati rice : . . . . . . . . . . . . . . 2 cup Onion (pyaj) : . . . . . . . . . . . . . . . two
Walnut (akhrot) : . . . . . . . . . . 25 gram Cashew nut (kaju) : . . . . . . . . 25 gram Raisins (kishmis) : . . . . . . . . . . 20 gram Cinnamon (dalchini) : . . . . . . . . . 1 inch Cardamom (elichi) : . . . . . . . . . . 5 to 8 Cloves (lavang) : . . . . . . . . . . . 5 to 8 Turmeric powder (haldi) : 1/2 tea spoon Saffron (kesar) : . . . . . . . . small pinch Milk (dudh) : . . . . . . . . . . . . . 1/2 cup Ghee : . . . . . . . . 2 table spoon Salt (namak) to taste Fry chopped onion in oil till brown. Add walnut, cashew nut, raisins, cinnamon, cardamom, clove, turmeric powder and salt. Fry for a minute and then add rice. Mix saffron in milk and add milk to rice and add water. Cook Kashmiri pulao till rice is done.
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