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Kashmiri Pulao Recipe – Kashmiri Pulav

Kashmiri Pulao Recipe – Kashmiri Pulav

Kashmiri pulao is prepared by sauteeing rice with dry fruits and few Indian aromatic spices. It tastes super delicious. You can make kashmiri pulao with leftover rice as well. Pack this scrumptious pulao in your kid’s tiffin. They will love it for sure. It take no time to prepare kashmiri pulao.

Prepare this lip-smacking kashmiri pulao for any get-together and let your friends and family enjoy it. It tastes rich because of dry fruits in them. You can add any dry fruits as per taste or availability. So, try out making kashmiri pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it.

kashmiri pulao

Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.

kashmiri pulaoMaking:

Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.

kashmiri pulao

Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant.kashmiri pulao recipe

Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.

kashmiri pulao recipe

When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later.

kashmiri pulao recipe

3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.

kashmiri pulao recipeServing:

Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

kashmiri pulao recipeSuggestions

  • You can add any dry fruits as per your choice. You can increase, decrease, add or remove any dry fruits as desired. Adjust the red chilly powder as per taste.
  • You can also prepare this pulao in cooker or in microwave.
  • You can make kashmiri pulao with cooked rice as well, just sauté the spices and dry fruits and mix the rice into it.

Kashmiri Pulao Recipe - Kashmiri Pulav kashmiri pulao
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Ghee – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Green chilies – 2 (cut longitudinally)
  • Ginger baton – 1 inch (thinly sliced) and 1 tsp paste
  • Raisins – 3 tbsp
  • Cashews – 3 tbsp
  • Almonds – 3 tbsp
  • Pistachios – 10-12
  • Fennel powder – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Kashmiri red chilly powder – ¼ tsp
  • Cumin seeds – ½ tsp
  • Black cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 4
  • Black peppercorns – 8-10
  • Bay leaves – 2
Instructions
  1. Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.
  2. Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.
  3. Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant. Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.
  4. When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later. 3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.
  5. Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!