kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav
easy kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav
Servings 3 Servings
Ingredients
- 1 tbsp ghee / clarified butter
- 10 cashews / kaju halved
- 3 tbsp raisins / dry grapes
- 15 pistachios / pista
- 1 tsp jeera / cumin seeds
- 1 medium sized bay leaf / tej patta
- 2 pods cardamom / elachi
- 1 inch cinnamon stick / dalchini
- ½ tsp pepper / kali mirch
- 5 cloves / lavang
- ½ tsp fennel seeds / saunf
- 1 medium sized onions thinly sliced
- 1 green chilli slit lengthwise
- salt to taste
- 1 tsp ginger-garlic paste / adrak-lasun paste
- ½ tsp kashmiri red chili powder / lal mirch powder
- 1 cup basmati rice soaked for 30 minutes
- 1½ cups water
- 2 tbsp saffron milk
- 2 tbsp coriander leaves chopped
Instructions
- firstly, in a pressure cooker add ghee and allow to melt.
- further add cashews, raisins and pistas.
- saute on low flame till they turn aromatic. keep aside.
- further add all spices and saute till the spices turn aromatic.
- additonally add onions, green chilli and ginger-garlic paste.
- saute till the onions turn slightly golden brown.
- furthermore, add chili powder and salt.
- saute on low flame till the spices are cooked well.
- now add soaked basmati rice for 30 minutes.
- add 1.5 cups water and give a good stir.
- also add saffron milk and fried dry fruits and mix gently.
- pressure cook for 2 whistles on medium flame.
- then once the pressure is released, gently fluff the rice.
- finally, serve kashmiri pulao with onion tomato raita.