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Kashmiri Pulao

Kashmiri Pulao is a popular Indian Main
Author :
Category :
Festive
Course :
Main
Cuisine :
Indian
Technique :
One Dish
Difficulty :
Medium
Servings :
Serves 5
RATINGs :

Ingredients

1/2 kg - basmati Rice

2 cups - Milk

3.5 cup - Cream

1 cup - chopped and mixed fruits

1 tbsp - Sugar

2 tbsp - Ghee

2 to 3 - Cloves

1 - Bay Leaf

1 inch piece - Cinnamon

3/4 - Cardamom

1/2 tbsp - Cumin seeds

rose water

salt to taste

Method

  1. Wash rice and soak in water for about 10-15 minutes.
  2. Heating ghee in a pan, add cloves, cinnamon, cumin seeds, bay leaf and cardamoms till there is a good fragrance.
  3. Now add soaked rice and fry for two minutes.
  4. Add the mixture of cream, milk, sugar and salt, stirring it properly.
  5. Now add half a cup of water.
  6. Cover and simmer till cooked.
  7. When cooked, mix in chopped mixed fruit.
  8. Sprinkle few drops of rose water before serving
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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