Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kashmiri pulao. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
For the unacquainted, kashmir is one. For more detailed description with step by step pictures.
To begin with this recipe, we have to first prepare a few components. You can cook kashmiri pulao using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kashmiri Pulao:
- Get 1 1/4 cup rice
- Prepare 1 1/4 cup water
- Take 1/2 cup+ 2 tbsp milk
- Take 1 pinch Saffron
- Prepare 1 onion (sliced)
- Get 2 tbsp ghee / butter
- Take 1 tbsp oil
- Prepare To taste Salt
- Prepare Whole spices:
- Get 1-2 inch cinnamon stick
- Make ready 1 star anise
- Make ready 4-5 pepper corns
- Take 1/2 tsp cumin
- Prepare 2-3 cloves
- Prepare For garnish:
- Prepare 6-8 cashews
- Take 4-6 almonds
- Make ready 8-10 pistachio
- Prepare 8-10 raisins
- Make ready 1/3 cup pomegranate seeds
- Make ready 1/2 cup pineapple/ apple chopped
Steps to make Kashmiri Pulao:
- Wash and soak the rice for at least 30 mins.
- Soak the saffron in 2 tbsp warm milk and keep aside.
- In a pot/ pan, add ghee and when it turns warm, add the dry fruits and raisins and sauté till nice golden. Remove aside.
- In the same pot/ pan, add 1 tbsp oil and fry the onion till brown. Remove aside.
- Now in a pot add the remaining oil and 1 tbsp ghee/ butter, add the whole spices and sauté for a minute.
- Now add salt, soaked saffron with milk, water and milk and bring to a boil. Add the drained rice and cook till water evaporates and bubbles appear.
- Cover with lid and cook on lowest flame for 7-8 mins.
- Remove in a serving dish, garnish with fried onion, dry fruits, fresh chopped fruits, whatever you like.
- Enjoy with any gravy/ curry dish.
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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 pualo recipe a rich one pot dish flavorful dish and quickest to make too. For more detailed description with step by step pictures. Kashmiri pulao has been our kids' favorite at home ever since I made it the first time. This is one of the best classic pulao or rice based dishes not only for kids, but for all those who like the mild and sweet. Kashmiri Pulao or Kashmiri Pulav is aromatic, sweet, mild, colorful pulao unlike any other pulao. Kashmiri pulao is very easy to prepare with lot of variety and fruits variations, dry fruits are added. 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. 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. finally, serve kashmiri pulao with onion tomato raita. how to make kashmiri pulao with step by step photo: firstly, in a pressure cooker add ghee and allow to melt. alternatively use oil. This Kashmiri Pulao recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Kashmiri Pulao - An exotic rice dish made with lots of dried fruits, nuts and fresh fruits, flavored with saffron and rose water. How to make kashmiri pulao: Wash and soak rice. Heat oil and fry onions till golden brown and remove. Kashmiri Pulao is really very healthy, aromatic and delicious in taste.
So that is going to wrap this up for this exceptional food kashmiri pulao recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!