Kashmiri Pulao Video by Tarla Dalal Video by Tarla Dalal
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Kashmiri Pulao Recipe (Pulav With Mixed Nuts) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4.00 servings
Ingredients
Main Ingredients
1 1/4 cups long grain rice (basmati chawal)
2 tsp warm milk
1 1/2 tbsp ghee
2 tbsp cashew nut (kaju) halves
2 tbsp almond (badam) halves
1 tbsp raisins (kismis)
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
1 tsp fennel seeds (saunf)
1/2 cup sliced onions
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander (dhania)
Method
- Soak the rice in enough water for 30 minutes. Drain and keep aside.
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
- Drain, remove the nuts and keep aside.
- In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
- Add the rice and salt and sauté on a medium flame for 1 minute.
- Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
- Pressure cook it for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the prepared nuts evenly over the rice.
- Serve hot.
See step by step images of Kashmiri Pulao, Veg Pulav with Mixed Nuts
