Kashmiri Pulao Recipe by SooperChef

Kashmiri Pulao is here to tempt you with every bite. Get the taste of a restaurant at home and make this wholesome Kashmiri meal. Give this Kashmiri Pulao recipe a try and share your feedback with us.
#KashmiriPulao #Pulao #SooperChef #Rice #GuardRice

Kashmiri Pulao
Ingredients for Chicken Stock:
Oil 1/2 cup
Chicken (with bones) 150 g
Salt 1 tbsp
Water 1 Litre

Ingredients for Roasted Nuts:
Almonds 15
Cashew nuts 1/4 cup
Raisins 1/2 cup
Ghee (1 tbsp+1 tbsp) 2 tbsp

Ingredients for Kashmiri Pulao:
Guard Basmati Rice 2 cups
Water (for soaking) as required
Ghee 2 tbsp
Onion (sliced) 1 cup
Sugar 1 tbsp
Salt 1 tsp/to taste
Fennel seeds 1 tsp
Curry leaf 1
Green cardamom 2
Cloves 2
Chicken stock 3 cups
Roasted nuts
Pomegranate

Directions for Chicken Stock Preparation:
1. In a pot heat oil and add chicken. Cook until chicken changes color. Add salt and mix well.
2. Now add water and cook for 20-25 minutes. Your chicken stock is ready. Set aside.
Directions for Roasted Nuts Preparation:
1. In another pan heat ghee and add raisins. Fry until raisins start bubbling. Set aside.
2. In a pan heat ghee and add almonds and cashew nuts. Stir fry until light golden in color. Set aside.
Directions for Kashmiri Pulao Preparation:
3. In a bowl add Guard Basmati Rice and water. Soak for 20-25 mins.
4. In a pot heat ghee and add onion. Cook until light golden brown.
5. Add sugar and mix well.
6. Now add fennel seeds, curry leaf, green cardamom, cloves and cook for a minute.
7. Add chicken stock and cook until starts to boil.
8. Add soaked rice and cook until 80% stock dried out.
9. Now add roasted nuts, pomegranate and cover and steam over low flame for 10 mins.
10. Your Kashmiri Pulao is ready to serve.
Preparation time: 20 mins
Cooking time: 40-45 mins
Servings: 4-5