Kashmir Pulav

Photo: Anonymous

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

Wash and soak rice.

Heat oil and fry onions till golden brown and remove.

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

Add half-saffron dissolved in little warm milk.

Add hot water and mix well.

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

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

1.0 servings

Friday, December 10, 2010 - 1:02am