Tasty Kashmiri Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - long grain rice (basmati)
  • 2 cups - milk
  • 1/2 cup - cream, beaten smooth
  • 1 tsp - sugar
  • salt to taste
  • 1/2 tsp - cumin seeds
  • 3 cloves
  • 1 cinnamon
  • 3 cardamoms
  • 1 bay leaf
  • 2 tbsp - ghee
  • 1 cup - canned chopped mixed fruit (drained)
  • 2-3 edible rose petals

How to Make Tasty Kashmiri Pulao

  • Wash and soak rice for 15-20 mins.
  • Mix milk, cream, sugar, salt. Drain rice, keep aside.
  • Heat ghee in a heavy pan.
  • Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
  • Allow to splutter.
  • Add rice and fry in ghee for 2 mins.
  • Add milk-cream mixture.
  • Add 1/2 cup water. Bring to a boil.
  • When it boils, cover and simmer till cooked.
  • Each grain should be cooked, but separately.
  • Mix in drained fruit very gently.
  • Garnish by sprinkling finely broken rose petals.
  • Serve hot with a curry or tadka dal.

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