INTRODUCTION
Welcome to CuisineGhar kitchen.
KASHMIRI PULAO
Hello friends! Sharing a delicious and colourful veg rice recipe: Kashmiri Pulao. Hope you like the recipe and try at home on any special celebrations including puja (pujo).
SERVING: 5 servings
COOKING TIME: 35min (approx.)
CALORIES COUNTS: 181 Calories (approx.) / 100g
INGREDIENTS:
Welcome to CuisineGhar kitchen.
KASHMIRI PULAO
Hello friends! Sharing a delicious and colourful veg rice recipe: Kashmiri Pulao. Hope you like the recipe and try at home on any special celebrations including puja (pujo).
SERVING: 5 servings
COOKING TIME: 35min (approx.)
CALORIES COUNTS: 181 Calories (approx.) / 100g
INGREDIENTS:
- milk- ½cup
- apple- 50g
- grapes- 50g
- ghee- 160ml
- cheery- 5pcs
- sugar- 2Tbsp
- almond- 5pcs
- raisins- 15pcs
- pineapple- 50g
- saffron- 2pinches
- pomegranate- 50g
- basmati rice- 250g
- cashew nuts- 10pcs
- ginger chopped- 10g
- salt- 1Tbsp (or to taste)
- mace (jayatri)- ½portion
- nutmeg (jaiphal)- ¼portion
whole garam masala
- cloves- 8pcs
- fennel seeds- 1tsp
- green cardamom- 8pcs
- mace (jayatri)- ½portion
- cinnamon stick- 2½” long
DIRECTIONS:
At first, wash the basmati rice (250g) with water and soak the rice in water for 30min.
Cut all the fruits and nuts into small pieces including the cherry. Chop the garlic as well and keep all the ingredients aside separately in the bowls.
Take milk (½cup) in a bowl and heat in microwave (30sec) or on stove (lukewarm hot), put two pinches of saffron and keep it aside.
Take nutmeg (jaiphal) ¼portion and jayatri (mace) ½portion, crush in a stone or metal hand grinder and keep it aside.
Switch on stove, place a pot, put enough water, add whole garam masala including, cloves (4pcs), green cardamom (4pcs), mace (½portion), cinnamon stick (1½” long); add salt (1Tbsp or to taste), cover the pot with a lid and boil the water. Once the water starts boiling, add the soaked basmati rice and cook the rice for 8-10min or up to 80%. Strain the water with a strainer and take-out the big size whole garam masala, keep it aside in the open air.
Switch on stove, put another frying pan, add ghee (80ml) and heat the ghee. Add whole garam masala including, fennel seeds (1tsp), green cardamom (4pcs), cinnamon stick 1” long; add dry fruits and roast for 90sec. Add apple, pineapple, grapes and pomegranate pieces, chopped ginger, sugar (2Tbsp), sauté all the ingredients for 2min on low heat, transfer to another bowl and keep it aside in the open air.
Take another pot, apply a thin layer of ghee (40ml); add 50% of cooked rice and level the rice; add the sautéed fruits and nuts, and level it; add rest 50% of the cooked rice and level it again. Spread ghee (40ml) on the rice, add cherry, pomegranate, saffron soaked milk, mace and nutmeg powder (4pinches). Cover with a lid and seal if there are any gaps or holes. Switch on stove, place on an old tawa (flat pan), put the pot and cook the rice for 15min on medium-low heat. Open the lid and gently mix the rice with the layer of fruits and nuts. Switch off the stove, cover with the lid again and put on 10min standing time. Kashmiri Pulao is ready to serve. Enjoy the rice with veg or non-veg side dish with your love ones at home on any special occasional or even cook as a prasad on puja (pujo).
TIP:
Immediately submerge apple slices in water to avoid browning of apple's colour.
At first, wash the basmati rice (250g) with water and soak the rice in water for 30min.
Cut all the fruits and nuts into small pieces including the cherry. Chop the garlic as well and keep all the ingredients aside separately in the bowls.
Take milk (½cup) in a bowl and heat in microwave (30sec) or on stove (lukewarm hot), put two pinches of saffron and keep it aside.
Take nutmeg (jaiphal) ¼portion and jayatri (mace) ½portion, crush in a stone or metal hand grinder and keep it aside.
Switch on stove, place a pot, put enough water, add whole garam masala including, cloves (4pcs), green cardamom (4pcs), mace (½portion), cinnamon stick (1½” long); add salt (1Tbsp or to taste), cover the pot with a lid and boil the water. Once the water starts boiling, add the soaked basmati rice and cook the rice for 8-10min or up to 80%. Strain the water with a strainer and take-out the big size whole garam masala, keep it aside in the open air.
Switch on stove, put another frying pan, add ghee (80ml) and heat the ghee. Add whole garam masala including, fennel seeds (1tsp), green cardamom (4pcs), cinnamon stick 1” long; add dry fruits and roast for 90sec. Add apple, pineapple, grapes and pomegranate pieces, chopped ginger, sugar (2Tbsp), sauté all the ingredients for 2min on low heat, transfer to another bowl and keep it aside in the open air.
Take another pot, apply a thin layer of ghee (40ml); add 50% of cooked rice and level the rice; add the sautéed fruits and nuts, and level it; add rest 50% of the cooked rice and level it again. Spread ghee (40ml) on the rice, add cherry, pomegranate, saffron soaked milk, mace and nutmeg powder (4pinches). Cover with a lid and seal if there are any gaps or holes. Switch on stove, place on an old tawa (flat pan), put the pot and cook the rice for 15min on medium-low heat. Open the lid and gently mix the rice with the layer of fruits and nuts. Switch off the stove, cover with the lid again and put on 10min standing time. Kashmiri Pulao is ready to serve. Enjoy the rice with veg or non-veg side dish with your love ones at home on any special occasional or even cook as a prasad on puja (pujo).
TIP:
Immediately submerge apple slices in water to avoid browning of apple's colour.
