Kashmiri pulao

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 😊🙏❤️

Comments

Last week's top

Gobi Matar (Cauliflower with Peas)

Dear Friends, Today I am here to share with you a simple but tasty vegan recipe for cauliflower. Winter is my favorite season as I belong to India. It's a hot region. I enjoyed cooking much in winter because; in winter I can get so many different kinds of vegetables. Cauliflower contains so many nutrients values like Fiber, Choline, Sulforaphane. Cauliflower is also a good source of Antioxidants. On the other hand, Green peas are an excellent source of protein; it also helps to Control Blood Sugar. Green peas have Antioxidants too. Regular eating of green peas may reduce the risk of cancer. Green peas contain magnesium, potassium, and calcium that helps to prevent high blood pressure. Hope; you like the information about the vegetables. So, let's start making cauliflower with green peas. Ingredients:- 1. Cauliflower- 1 medium(florets). 2. Green Peas- 1/2 cup. 3. Potatoes- 2 medium(diced). 4. Tomato- 1 medium(diced). Spices:- 1. Bay leaf- 1(whole). 2. Dry red chilies-2(halve...

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

Dear friends, Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:- Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...

Chicken Momo

Hello readers, Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1...

Search This Blog