Kashmiri pulao is an extremely prominent traditional Kashmiri rice dish prepared with lots of dry fruits,
nuts and fresh fruits. It is an immaculate dish forgets together and new year’s eve. It is little is sweet-
smelling, gentle and sweet. Its saffron smell is brain blowing. Kashmiri pulao is an acclaimed pulao dish in restaurants.
Basmati rice 2 cups
green chilli 2 slices
Ginger garlic glue 2 tsp
Saffron few strands
Warm milk 2tbsp
Oil 3 tbsp
Water 4 cup
Salt to taste
Cinnamon 2″ piece
bay leaves 2
Dry fruits and nuts:
Pistachio 1/3 ccup
golden raisins 1/3 cup
Dark raisins 1/3 cup
10-12 walnuts (chpped)
fried onion 1/2 cup(optional)
Pineapple/apple 1/2 cup
Pomegranate seeds/grapes 1/2 cup
Absorb the saffron drain and keep aside. Wash and soak the basmati rice for 20 minutes, drain water & Keep aside.
Heat ghee in a skillet and gently toast the nuts one by one and include the raisins. Drain the nuts and dry
dry frouts in a platter then add the oil and cut onion, half moon shape.
Saute until they are golden brown. Drain on a paper towel. In the remaining ghee add oil. Add the
ginger garlic paste, green chillies and saute until the crude emanation vanishes.
Include the entire flavors and sear lightly. Add the emptied doused rice and defrosted peas.fry daintily
by tender blending. Include the saffron blended with milk blend and 4 mugs of water. Add salt as needed.
Cook secured on medium fire until done (about 10 minutes). Gently cushion with a fork to check
whether done and the dampness is totally consumed. Switch off fire and include cleaved pineapple, pomegranate seeds.
Trim with fricasseed onions, fried nuts and dry tree grown foods & is prepared to serve.
Tips: You can even include more vegetables like cleaved beans and carrots. It runs best with basic raita.