Kashmiri Pulao | Sanjeev Kapoor Khazana

Are you looking for something indulgent? Try our Kashmiri Pulao, a delicious rice preparation where rice is cooked and loaded with dry fruits.

KASHMIRI PULAO

Ingredients

1½ cups Basmati rice, washed, soaked and drained
3 tablespoons ghee
3 green cardamoms
1 one-inch sticks cinnamon
3-4 cloves
2 black cardamom
1 bay leave
2 teaspoons cumin seeds
10-12 cashews, whole
10-12 raisins
1 teaspoon fennel seeds
1 teaspoon asafoetida (hing)
1 teaspoon dried ginger powder
A few saffron threads
¾ cup fried onions
Salt to taste

Method

1. Heat ghee in a non-stick deep dish pan, add green cardamoms, cinnamon sticks and cloves, black cardamom, bay leaf, cumin seeds, cashews, raisins and fennel seeds, stir and mix well. Cook for 4-5 minutes
2. Add hing, dried ginger powder and saffron, stir and mix well. Cook for 4-5 minutes.
3. Add soaked rice, ¾ cup fried onions, salt and mix well.
4. Add 3 cups water, stir well. Cover and cook till done.
5. Serve hot.

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