Skip to main content

Kashmiri pulao

By

 


Hello friends,

    I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao".

Ingredients:-

1. Basmati rice- 1 cup.

2. Ghee- 2 tbsp.

3. Rose water- 1tsp.

4. Saffron- 2 pinch.

5. Milk- 3 tbsp(warm).

6. Caraway seeds- 1tsp.

7. Green cardamom- 3-4 pods.

8. Black Cardamom- 2 pods.

9. Cinnamon stick- 1 inch.

10. Cloves- 3(whole).

11. Bay leaf-1 ( whole).

12. Dry ginger powder- 1/2 tsp.

13. Fennel seeds- 1tsp.

14. Salt-To taste.

For Garnishing:-

1. Onion- 1 medium (finely sliced).

2. Cashews- 12nos.

3. Almonds- 12 nos(chopped).

4. Raisins- 1tbsp.

5. Walnut- 12(chopped).

6. Pomegranate- 2tbsp.

7. Ghee(clarified butter)- 2tbsp.

Preparation Method:-

Step 1- Take a small bowl. Add warm milk and soak saffron and rose water. Mix well and set aside.

Step 2- Rinse basmati rice and soaked into a bowl with the help of sufficient water.

Step 3- Place a deep pan on medium flame, heat 2 tbsp of ghee. Once ghee start melting add bay leaf, cinnamon stick, green cardamom, cloves, black cardamom, Caraway seeds, fennel seeds. Saute till frangnant.

Step 4- Lower the flame, add dry ginger,and soaked rice. Stir well.

Step 5- Now add saffron milk (step-1), salt. Mix well and cook for a minute. 

Step 6- Next add 2 cups of water. Mix well and cover the pan.

Step 7- While rice is cooking till the time heat another frying pan. Add 2tbsp of ghee. Once ghee heated well, add sliced onions and salt,sugar. Fry the onions till they are golden brown & crisp. Take out into a bowl.

Step 8- In the same pan add cashew, walnuts and fry until golden. 

Step 9- Cook the rice untill all the water absorbed and rice became fluffed. Turn off flame.

Step 10- Now garnish kashmiri pulao with fried onions, fried walnuts, cashews, chopped almonds and pomegranate.

Step 11- Now it's ready to serve hot with raita and kashmiri Dum Aloo.

## Thank you my dear friends for showing your love for my post 😊🙏❤️




Labels:

Comments

Post a Comment

Last week's top

Jackfruit Biryani

By
  Dear friends,     I hope your new year is going well. Today I am here to share with you a different biryani recipe. This different modification of vegetarian biryani is made with kathal (jackfruit) and is nothing diminutive of delightful. And if you are a health-conscious eater, the kathal biryani can be a unique addition to your acquisition of healthy dishes.     I dedicate this dish to my beloved brother @royalmacro. He loves to eat this biryani a lot. I am also writing this biryani recipe for those who are vegetarian and wish to have biryani.              I always believe that Hyderabad always surprised all food lovers with creative and exotic culinary creations.                 Hyderabadi Kathal Biryani is much more than an explosion of the fragrance. It's a complete meal packed with nutrients, energy, and the decency of fascinating ingredients. Kathal is rich in diet...
Post a Comment
Read more

KFC style Crispy Fried chicken

By
  Hello friends,      Today I am going to share with a famous fried chicken recipe which we all love to eat "KFC style Crispy Fried chicken". KFC was founded by "Colonel Harland Sanders". At the age of 40,Sanders was running a service station in Kentucky,where he would also feed hungry travelers. Sanders eventually moved his operation to a restaurant across the street and featured a fried chicken so notable that he was named a Kentucky Colonel in 1935 by Governor Ruby Laffoon. Sanders identified the potential of the restaurant franchising concept,and the first 'Kentucky Fried Chicken" franchise opened in 'Utah' in 1952 at the age of 65. Ingredients:- 1. Chicken-1 whole(cut into 10 pieces). 2 wings,2 thighs,2 legs,2 breasts(each cut into halves to make 4 breast pieces). 2. Corn starch- 3 cups. 3. Cornflakes- 1 cup(crushed).can use more if required. 4. Paprika- 4 tbsp. 5. Buttermilk-1-1/2cup. 6. Ground ginger- 1tbsp. 7. Dried mustard- 1tbsp. 8. White ...
Post a Comment
Read more

Mughlai Kebab Recipe - "Tunde ke Kebab"

By
   Hello readers,       Today I'm going to share a Nawabi delicacy of Lucknow in India "Tunde ke Kebab". The history of kebab is quite interesting. It was created keeping the special needs and desires of an ageing Nawab called "Wajid Ali Shah" of Lucknow. The nawab had lost his all teeth but his passion for meat remained same. So melt in mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat. The original recipe is supposed to be a top kept secret with the use of 160 spices and flavorings.     "Nawab Wajid Ali Shah", organized a kebab making contest and announced that the creator of the softest and succulent Kebabs would enjoy royal patronage on winning. The secret recipe was created by 'Haji Murad Ali', who apparently had only one hand. "Tunde"( a hand disability). Amongst all who took part in the contest "Tunde ke Kebab" tuned to be and undisputed winner. That's how the kebab is named a...
Post a Comment
Read more