Kashmiri Pulav
The traditional Kashmiri rice dish, laced with spices, saffron and nuts.
Kashmiri Pulav Recipe
Cuisine

- Indian

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10-15 Min

INGREDIENTS

  • 7 tbsp ghee
  • 12-15 cashew nuts
  • 5-6 walnuts
  • 6-8 almonds, chopped
  • 12-15 raisins
  • 1 sliced onions
  • 1 tbsp fennel seeds
  • 1 bay leaf
  • 1 tbsp black cumin seeds
  • 1 black cardamom
  • 1 cinnamon stick
  • 3 green cardamom
  • 4 cloves
  • 1/2 tbsp dry ginger powder
  • 1 bowl rice, Saffron milk as required, Rose water as required

HOW TO PREPARE KASHMIRI PULAV

  1. 1

    In a pan, pour 2 tbsp ghee; add cashew nuts, walnuts and chopped almonds.
  2. 2

    Saut� it for 2 minutes.
  3. 3

    Add raisins to the mixture.
  4. 4

    Keep this aside.
  5. 5

    In the same add, pour 2 tbsp ghee; add sliced onions.
  6. 6

    Saut� it until it turns golden.
  7. 7

    Keep it aside.
  8. 8

    Heat a pan; add 2 tbsp ghee, crushed fennel seeds, bay leaf, black cardamom, black cumin seeds, green cardamom, cinnamon stick, cloves and dry ginger powder.
  9. 9

    Mix them well.
  10. 10

    Add rice to the mixture, salt to taste and 1 tbsp ghee.
  11. 11

    Mix them.
  12. 12

    Pour saffron infused milk, water and salt.
  13. 13

    Stit it and cook it for 4-5 minutes.
  14. 14

    Sprinkle few drops of rose water, and allow it to cook for another 2-4 minutes.
  15. 15

    Garnish it with fried dry fruits.

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