Kashmiri veg Pulao

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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

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

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