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
Servings: 2
Ingredients of Kashmiri Pulao recipe:
750 grams of basmati rice
1 piece Green Chili
10 mint leaves
15 raisins
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:
Step 1:
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.
Step 2:
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.
Step 3:
Now take ghee and oil in a pan. When it gets hot, add chopped onion and sugar.
Step 4:
Fry the onion on medium heat till golden. Remove the onion from the pan and keep it aside.
Step 5:
Add spices like bay leaf, cardamom, cumin, cloves, cinnamon, black pepper in this oil and cook on low heat for few seconds.
Step 6:
Now add dry fruits, crushed ginger, chopped green chillies, raisins and cook on low heat until the nuts turn brown.
Step 7:
Now add mint leaves and stir.
Step 8:
Add cumin powder and salt and cook.
Step 9:
Add saffron (crush well before use) and stir for a few seconds.
Step 10:
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.
Step 11:
Finally, add onion and stir well. (Save a little onion for garnishing)
Step 12:
Remove from heat and garnish with chopped mint leaves and onions and serve with a curry.
