Kashmiri Pulao has a distinct sweetness and its specialty distinguishes it from the rest of the Pulao and biryani. Try this easy Kashmiri Pulao recipe and give a surprise to your guests and family.
Total time: 35min
Ingredients of Kashmiri Pulao recipe:
750 grams of basmati rice
1 piece Green Chili
10 mint leaves
8 cashew nuts
5 chopped pistachios
3 Green Cardamom
1/4 teaspoon black pepper
2 teaspoons refined oil
1 large chopped onion
1/4 inch crushed ginger
1/4 teaspoon cumin powder
1 chopped saffron
10 chopped almonds
5 chopped walnuts
1 curry leaf
1/4 teaspoon cumin seeds
2 tablespoons Ghee
How to make Kashmiri Pulao recipe:
Wash the basmati rice twice in water, pour it into the pan and add 3-4 times the amount of water from the rice. Then add salt and a spoon of oil.
Cook on low flame till the rice is cooked but make sure that it remains granulated. Remove from heat. Remove the water and keep the cooked rice aside.
Now take ghee and oil in a pan. When it gets hot, add chopped onion and sugar.
Fry the onion on medium heat till golden. Remove the onion from the pan and keep it aside.
Add spices like bay leaf, cardamom, cumin, cloves, cinnamon, black pepper in this oil and cook on low heat for few seconds.
Now add dry fruits, crushed ginger, chopped green chillies, raisins and cook on low heat until the nuts turn brown.
Now add mint leaves and stir.
Add cumin powder and salt and cook.
Add saffron (crush well before use) and stir for a few seconds.
Now add cooked rice and stir it lightly so that the rice does not break. Stir until the nuts are mixed well in the rice.
Finally, add onion and stir well. (Save a little onion for garnishing)
Remove from heat and garnish with chopped mint leaves and onions and serve with a curry.