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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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