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Kashmiri veg Pulao Recipe

Kashmiri veg Pulao is a popular Indian Main
Author :
 
On :
Friday, 1 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 cup - basmati Rice
  • 2 tbsp - vegetable oil
  • 1 cup - whole Milk
  • A few strands - Saffron
  • A pinch - Turmeric
  • 1 tbsp - Ginger Garlic paste
  • 1 - Green chilli
  • Salt to taste
  • 4 - tbsp Ghee
  • 1/3 cup - mixed nuts (almonds, cashews, raisins)
  • 1/4 cup - fresh fruits chopped (pineapple, apple, grapes)
  • Handful - Green peas (can use baby Potatoes and carrot)
  • 1 tbsp - fried Onions
  • A few drops - rose water
  • 8 - Cloves
  • 3 inch piece - Cinnamon stick
  • 8 - green Cardamom
  • 1 - Bay Leaf
  • 2 - strands of Mace
  • 1 - Nutmeg
  • 1/2 tsp - black cumin
  • How to Make Kashmiri veg Pulao:

    1. Soak rice for at least 30 mins, drain and set aside
    2. Heat oil in a pan and add the spices, saute for a min, add ginger garlic paste, saute
    3. Add the rice, vegetables and turmeric.
    4. Fry on high flame till the rice becomes crunchy
    5. Add 3/4 cup water to 1 cup milk and heat, add saffron and pour it in the rice pan.
    6. Add green chilli, rose water and salt, close the lid and cook till the rice is done fully. If needed sprinkle some water.
    7. Add the chopped fruits and close the lid and leave it for 5 to 8 mins.
    8. Garnish with ghee fried nuts and fried onions.
    9. Serve hot.
    10. Recipe Courtesy: Indian Healthy Recipes





     

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