Kashmiri Pulao

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Kashmiri Pulao

INGREDIENTS
  • 500gms Long Grain (Basmati) Rice
  • 100gms Onion sliced vertically
  • 5gms Cinnamon (dalchini)
  • 5gms cardamom (Elaichi)
  • 5gms cloves
  • a pinch of turmeric powder
  • 1gm saffron (kesar)
  • 10 ml Milk
  • 20gms walnut
  • 20gms cashew nut
  • 1litre water
  • 50gms oil
  • salt to taste
 

COOKING DIRECTIONS
Wash and soak rice. Heat oil and fry onions till golden brown and remove.

Fry whole spices, turmeric powder, add rice and sauté.

Add half-saffron dissolved in little warm milk.

Add hot water and mix well.

Cook a little. Finish with remaining saffron and cook till grains are separated and done.

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.


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