Kashmiri pulao is unlike the normal pulao recipes will not be spicy. This is a Kashmiri rice dish made with various nuts, assorted spices and milk. Check it out the Kashmiri Pulao recipe here!!
[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 500 gm basmati rice
- 100 gm onion,sliced vertically
- 5 gm cinnamon
- 5 gm cardamom
- 5 gm cloves
- a pinch of turmeric powder
- 1 gm saffron
- 10 ml milk
- 20 gm walnut
- 20 gm cashew nut
- 1 litre water
- 50 gm oil
- salt to taste
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Rinse the rice in 4-5 changes of water or until the water runs clear.
Soak the rice for 30 minutes then drain and keep aside.
Heat oil and fry onions until golden brown and remove.
Fry whole spices, turmeric powder, add rice and saute.
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. Kashmiri Pulao is ready to serve. Enjoy!
- Serve with any curry or yogurt.
If you like Kashmiri Pulao recipe and make it then let me know your feedback by commenting below.
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