Monday, 28 December 2009

Kashmiri Pulav

This is very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. The kashmiri cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia. This dish is strictly for the sweet-toothed.

What you  need for Kashmiri Pulav:
  • Basmati Rice - 500 gms washed and soaked in water for 45 minutes
  • Cloves - 3
  • Bayleaf - 1
  • Cinnamon - 1 small piece
  • Cardamom - 1
  • Sugar - 1 tbsp
  • Milk-2 cups
  • Salt to taste
  • 2 tbsp Ghee
  • Cream-½ cup 
  • Cumin seeds-½ tbsp
  • Chopped mixed Fruits-1 cup of  apple,grapes, pineapple etc
  • Mixed nuts - Broken cashew nuts , chopped badam , kismiss,tutty fruity, raisins etc
The preparation method:
  • Heat ghee in a pan.Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms. Fry for a minute.
  • Now add soaked rice and fry for 2 minutes.
  • Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
  • When cooked, mix in chopped mixed fruits and nuts.
  • Optionally,sprinkle few drops of rose water or food colouring before serving.
  • Rich and aromatic Kashmiri Pulav is ready to be served hot.

No comments:

Post a Comment

More Recipes

Related Posts with Thumbnails