Wednesday, December 14, 2016

Kashmiri Pulao Recipe

 Kashmiri Pulao

Kashmiri Pulao 

Ingredients :
  • 2 cup Basmati rice 
  • 4 cups water 
  • 2 tbsp ghee or butter 
  • 1/2 tsp salt 
  • 1 tsp sugar 
  • 4 green cardamom 
  • 1 black cardamom 
  • 1-star anise 
  • 4 cloves 
  • 1 Mace (javitri)
  • 8-10 peppercorn 
  • 1 stick cinnamon 
  • 1 tbsp fennel seeds 
  • 2-3 tbsp raisins 
  • 1 tbsp pistachio 
  • 2 tbsp Walnuts 
  • 8-12 Almonds 
  • 2 tbsp SPRIG Syracuse powder 
  • 1 onion, thinly chopped 
  • 1 cup Pineapple, finely chopped 
  • 1/2 cup pomegranate seeds 
Method : 
Wash Basmati rice in water for 2-3 times. Drain water and keep aside for 30 minutes. In a pot, add 4 cups water, sugar and salt, keep for boiling on the flame. 

Heat 1 tbsp ghee in a non-stick pan, fry almonds, walnut, pistachio and keep aside into a plate. In the same pan shallow fry the sliced onion till deep golden brown in colour and keep aside.

Add the reminding ghee in the same pan and heat. Stir in the whole spices, fennel seeds and Sprig's Syracuse spice blend and fry till the aroma of the spices is released and reduce the flame, then add raisins and soaked rice and stir for few seconds.

Now transfer the content of the pan into the boiling water pot and stir well over medium flame. When it starts to boil, reduce the flame to low. Cook the rice till all of the water is absorbed and the rice is fully cooked. Don't stir between cooking time. Turn off the flame. Add fried onion, almonds, other dry fruits and sprinkles Sprig's Syracuse spice blend for the extra taste. Fluff the rice using a fork or a wooden ladle. After 10 minutes, add in pineapple and pomegranate. Serve it with raita.  

 Ingredients 

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