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Kashmiri Rice PulaoAdded On: Wednesday, May 28, 2008
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Rated by 1 users
- Shelf-life: 1 day
- Cooking time: 25 mins
- Servings: 4-5 persons
- Difficulty Level: Easy
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Ingredients500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste Procedure
- Wash and soak rice. Heat oil and fry onions till golden brown and remove.
- Fry whole spices, turmeric powder, add rice and sauté.
- Add half-saffron dissolved in little warm milk. Add hot water and mix well.
- Cook a little. Finish with remaining saffron and cook till grains are separated and done.
- Garnish kashmiri pulao with fried onions, walnuts & cashew nuts
Tags: Dinner Recipes, Easy Recipes, Everyday Cooking, Granny's Recipes, Grill Thrill, Healthy Recipes, Indian, Monsoon Recipes, Quick and Easy, Taste of Home, Vegetarian Recipes
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