Kashmiri Pulao

Kashmiri pulao is unlike the normal pulao recipes will not be spicy. This is a Kashmiri rice dish made with various nuts, assorted spices and milk. Check it out the Kashmiri Pulao recipe here!!

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[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

• 500 gm basmati rice
• 100 gm onion,sliced vertically
• 5 gm cinnamon
• 5 gm cardamom
• 5 gm cloves
• a pinch of turmeric powder
• 1 gm saffron
• 10 ml milk
• 20 gm walnut
• 20 gm cashew nut
• 1 litre water
• 50 gm oil
• salt to taste

[/tab] [tab]Yield: 5 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Rinse the rice in 4-5 changes of water or until the water runs clear.

Step 2

Soak the rice for 30 minutes then drain and keep aside.

Step 3

Heat oil and fry onions until golden brown and remove.

Step 4

Fry whole spices, turmeric powder, add rice and saute.

Step 5

Add half-saffron dissolved in little warm milk.

Step 6

Add hot water and mix well. Cook a little.

Step 7

Finish with remaining saffron and cook till grains are separated and done.

Step 8

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. Kashmiri Pulao is ready to serve. Enjoy!

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• Serve with any curry or yogurt.

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If you like Kashmiri Pulao  recipe and make it then let me know your feedback by commenting below.