Monday, 16 January 2012

Kashmir Pulav



Kashmir pulav Ingredients:

1.  Basmati rice – 2 cups 
2.  Milk – ½ cup
3.  Cream – ½ cup
4.  Water – 3 cup
5.  Cumin seeds – ½ tsp
6.  Cloves – 2
7.  Cardamoms – 2
8.  Cinnamon – small stick
9.  Bay leaf – 1
10. Ghee – 1 tbsp
11. Saffron strands – a pinch
12. Saffron colour – small pinch (optional)
13. Salt – to taste
14. Cashwenuts – 5
15. Pista – 5
16. Badam – 5
17. Kismis - 5 (dry grapes)
18. Fruits – for garnishing (as you wish)

Pulao Preparation:

Clean and wash the rice.

Drain all the water and keep it aside.

Take a heavy bottomed pan and heat with ghee.

Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.

Saute for few mins.

Then add the washed and drained basmati rice and fry for 2 mins.

Now add cream, milk, saffron strands and saffron colour.

Combine gently.

Add water, salt and combine gently.

Bring it to boil.

Then close with a lid and cook on low flame till each grain should be cooked and separate.

Remove from heat and garnish with chopped fruits and fried nuts and mix gently.

Keep it covered for the flavours to blend.

Serve hot with raitha.