Kashmiri Pulav...Loaded with dry fruits,saffron and nuts,rich
Ingredients
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1 cup long grained basmati rice
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1/2 cup sliced onions
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2 tbsps ghee
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2 tbsp cashews
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2 tbsp pistas
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2 tbsp almonds
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1 tbsp raisins
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1 tbsp finely chopped coriander leaves
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1 tsp fennel seeds
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1 tsp jeera
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1 tsp red chilli powder
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1/2 tsp ginger paste
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1/2 tsp garlic paste
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4 whole pepper corns
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2 lavang / cloves
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1 green elachi
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1 small stick dalchini
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2 tsps warm milk
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Few strands of kesar
Cooking Instructions
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1
Soak the rice in enough water for 30mins,drain and keep aside
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2
Soak saffron in milk for 15 mins.,mix well and keep aside
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3
Heat ghee a pressure cooker,add cashews,pistas and raisins,saute on medium flame for 2min
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4
Drain, remove the nuts and keep aside.
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5
In the same pressure cooker,add bayleaf,elachi,lavang,dalchini,jeera pepper corns, fennel seeds,saute for 30 second for 2mins
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6
Add onions and saute for more 2 mins.
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7
Add ginger, garlic paste, chilli powder and saute on slow flame for 2 secs.
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8
Add rice,salt. and saute on medium flame for 1 min.
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9
Add 1 1/2cups of water, corridor, saffron milk,mix gently and cook for 1min.
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10
Pressure cook for 2 whistles.
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11
Allow the steam to escape, before opening the lid.
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12
Add the prepared nuts and dry fruits evenly on the rice.
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13
Serve hot with raita.
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