By- Anu Prabhakar
INGREDIENTS FOR the recipe
Basmati Rice (Soaked Rice)
Cinnamon & Clove
Cardamom & Black Cardamom
Fennel Seeds & Shahi Jeera
Saffron Milk & Hot Water
Take a pan and add ghee to it. Put in some cashew nuts, roast until golden brown and keep them aside.
To the same pan, add almonds, roast until golden brown and keep them aside.
Lastly add raisins to the pan and roast them until golden brown. Keep them aside.
Now add oil and ghee to a pan and roast thinly slices onions in it until they are brown in colour.
Take ghee in a pan, add cinnamon, cloves, green cardamom, black cardamom, bay leaf, fennel seeds, shahi jeera and saute.
Add in the soaked rice and roast it for 2 mins. Now add in hot water, salt, saffron milk and mix well.
Cover the pan and cook the rice for 10 mins. Then, garnish the pulao with roasted cashewnuts, roasted almonds, roasted raisins and roasted onions.
Our Kashmiri Pulao Recipe is Ready to be served hot along with any gravy curry ,raita pickle, green chutney & masala pappad.
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