Kashmir Pulav


Photo: Anonymous

Tags:

rice
Indian
Vegetarian
Pakistani

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

500 grams Long Grain (Basmati) Rice
100 grams Onion sliced vertically
5 grams Cinnamon (dalchini)
5 grams cardamom (Elaichi)
5 grams cloves
a pinch of turmeric powder
1 gram saffron (kesar)
10 ml Milk
20 grams walnut
20 grams cashew nut
1 litre water
50 grams oil
salt to taste

Preparation

1
Wash and soak rice.
2
Heat oil and fry onions till golden brown and remove.
3
Fry whole spices, turmeric powder, add rice and sauté.
4
Add half-saffron dissolved in little warm milk.
5
Add hot water and mix well.
6
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
7
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

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