Kashmiri pulao is aromatic, mild and faintly sweet in taste.
for kashmiri pulao
soaked in water for 30 minutes
(indian bay leaf)
2 to 3
dry ginger powder
or ghee (clarified butter)
4 to 4.25
salt as required
for garnishing kashmiri pulao
medium sized onion,
10 to 12
10 to 12
10 tp 12
making kashmiri pulao
On a low or medium flame, heat oil or ghee in a deep pan.
Add 1 inch cinnamon stick, 1 teaspoon caraway seeds, 1 bay leaf, 3 cloves, 2 to 3 green cardamoms and 2 black cardamoms.
Fry the spices till the oil becomes fragrant.
Now lower the flame. Add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder (saunf powder). stir well.
Add 1 cup of soaked and drained basmati rice and stir.
Add 2 pinches of crushed saffron (kesar). saute for a minute.
Pour 2 cups of water and salt as required. Stir and cover the pan tightly. When the rice is cooking, prepare the garnish.
garnishing kashmiri pulao
Heat 2 tbsp oil in a frying pan. Add the sliced onions.
Also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. Remove and drain on paper tissues.
In the same oil, first fry the 10 to 12 almonds till they become crisp. Remove and drain fried almonds on paper tissues.
Now fry 10 to 12 cashews till they are crisp and lightly browned. drain them on paper tissues.
Also fry 10 to 12 walnuts till they are crisp and lightly browned. remove fried walnuts. Drain them on paper tissues.
Cook the rice till all the water is absorbed and the rice is cooked. When done, fluff the rice.
While serving the kashmiri pulao, garnish with the fried onions and dry fruits.
Serve kashmiri pulao hot with raita or salad.
full recipe -