Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kashmiri pulao. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Kashmiri Pulao is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kashmiri Pulao is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have kashmiri pulao using 27 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Kashmiri Pulao:
- Take For Pulao
- Take 1 cup soaked basmati rice
- Prepare to taste Salt
- Make ready 1/2 Lemon juice
- Make ready 1/2 oil
- Take 1/2 teaspoon jeera
- Take 1-2 Tej patta
- Get 5-6 Cloves and black pepper
- Prepare 2-3 small Cardamom
- Take 4-5 strands Saffron
- Take 7-8 Kaju and badam
- Make ready For sabji
- Prepare 2 medium size Onion
- Prepare 1 medium size tomato
- Make ready 1 teaspoon ginger, garlic and green chilli paste
- Take 1 teaspoon dry coconut
- Take 150 gram boiled potato
- Make ready 50 gram boiled mutter
- Get 1/2 cup green capsicum
- Get as needed Oil
- Make ready 1 teaspoon Red chilli powder
- Prepare 1 teaspoon dhaniya jeera and garam masala powder
- Make ready 1/2 teaspoon haldi powder
- Get to taste Salt
- Prepare 1/2 cup water
- Prepare Garnish with coriander
- Get 1/2 cup fruit ( chikoo, grapes, pomegranate, banana )
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.
Instructions to make Kashmiri Pulao:
- Add oil and fry nuts till lightly golden. Add raisins and fry. Set this aside.
- To the same pan, add little more ghee and fry sliced onions till golden.
- Add soaked and drained rice, salt and 1/2 tbsp. Oil. Fry for about 3 to 4 minutes. Roasting of rice in oil along with spices gives a good aroma to the kashmiri pulao.
- Pour saffron milk and water. Stir and cook the rice until done. Lower the flame and cook for 3 to 5 minutes. Switch off the stove. Do not let the cooker whistle. If using normal rice, let it whistle once.
- Take another pan add onion and tomato paste. Cook for 10 min. Cover with lid. Add dry masala.
- After 10 min add boiled potato, capsicum and boiled mutter. Mix it well. Cook for 5 min. Turn off gas.
- Transfer the rice to a serving bowl.
- Layer of sabji and rice. Add fruits. Mix it well.
- Add roasted dry fruits and onion
- Garnish with coriander
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 is going to wrap this up with this exceptional food kashmiri pulao recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
