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kashmiri pilaf

Kashmiri Pulao Recipe

February 27, 2017 By Priya Shiva 5 Comments

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It’s a new week, time for new perspectives and I’m looking forward to share new things with you all. I’m kick starting this week with a rice dish from the state of Kashmir, India. I’m talking about Kashmiri Pulao which is an aromatic rice dish cooked with saffron and mild spices. The dish is finally garnished with fresh fruits and nuts.

 

So, this week starts with Kasmiri Pulao Recipe on my blog. I cooked it for lunch today and served with boondi raita and papad. I have cooked Kashmiri Pulao in rice cooker but you can also cook it in an open pan. I have used fresh pomegranate seeds but you can also add chopped apples, pineapple to this rice dish. So, make kashmiri pulao at home with this easy recipe and enoy..

Kashmiri Pulao recipe

 

kashmiri pilaf
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Kashmiri Pulao Recipe

Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Author Priya Shiva

Ingredients

  • Basmati Rice - 1+1/2 cup
  • Pomegranate seeds - 1/2 cup
  • Cinnamon Stick - 1/2 inch
  • Bay leaf - 2
  • Black cardamom - 2
  • Green cardamom - 2
  • Cloves - 4
  • Saffron strands - 12-14
  • Milk - 1 cup
  • Caraway seeds/Shahi jeera - 1 tsp
  • Cashew nuts - 10
  • Almonds - 10
  • Raisins - 10
  • Ghee - 3 tbsp
  • Salt to taste

Instructions

  1. Clean and soak rice in some water for 30 minutes. Drain the water completely and keep it ready.
  2. Soak saffron strands in warm milk for 30 minutes.
  3. Add 1 tbsp ghee in a frying pan and fry sliced onion till they are brown. Transfer these onions in a bowl.
  4. Add 1 tbsp ghee in same pan and roast cashews, almonds and raisins.
  5. Add 1 tbsp ghee in a frying pan and when ghee is warm, add caraway seeds, cinnamon, black cardamom, green cardamom, bay leaf, cloves and saute on low flame for a minute.
  6. Firstly add rice in rice cooker with 2 cups of water.
  7. Now add the sauteed spices, salt to taste and soaked saffron milk. Mix well.
  8. Close the cooker and let it cook till indicator in rice cooker comes to warm.
  9. Fluff the rice with fork, garnish with pomegranate seeds, roasted nuts and caramelized onions.

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Related

Yum

Filed Under: Biryani and Variety Rice Tagged With: basmati rice, bay leaf, cardamom, Cinnamon, Pilaf, Pomegranate, Pomegranate Rice, Pulao, pulav, rice, variety rice

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Comments

  1. Mahesh shukla says

    February 27, 2017 at 5:06 pm

    very nice preparation. Awesome. Thnx. ☺☺☺.

    Reply
  2. Josephine says

    February 27, 2017 at 5:13 pm

    So so pretty as presumably delicious to eat!

    Reply
    • Priya Shiva says

      February 27, 2017 at 5:17 pm

      Thank you 🙂

      Reply
  3. Rafeeda - The Big Sweet Tooth says

    March 1, 2017 at 10:44 am

    This is one of my favorite pulaos to have… awesome looking clicks, the poms are popping out…

    Reply
    • Priya Shiva says

      March 1, 2017 at 11:58 am

      Thank you Rafeeda 🙂

      Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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