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

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...

Amritsari Chole Murg Masala

Hello readers, Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p...

Chicken Fajitas

Hello readers, Today I will share with you a famous Mexican Cuisine "Chicken Fajitas", before sharing the recipe would like to share the history behind the dish, did you know "fajitas" were invented in 1930s in "Rio Grande Valley of Texas", where the Mexican cowboys vaqueros were given strip steaks as a part of their pay since their patrons considered this cut to be thrown away. In Spanish, the word 'Fajita' means little belt or skirt, which refers to the skirt steak, a specific cut of beef used for this dish. "Sonny Falcon" the fajitas king a meat market manager based in 'Kyle' just in 'Austin'1969 probably was the first one to start selling fajitas were un-marinated and unseasoned. This recipe was adopted from culinaryhouston.com and follows the original recipe by Mama Ninga Laurenzo invented in 1973. Hope you like the historical background of the cuisine! Today I'm using chicken skirt steaks instead of beef, ...

Search This Blog