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Home>>North India>>Jammu-Kashmir>>Cuisine>>SKashmiri Pulao

Kashmiri Pulao

Kashmiri Pulao

Ingredients
Kashmiri Pulao, Kashmiri Pulao cuisine, Kashmiri Pulao Recipe, Kashmiri Pulao North India cuisine, Kashmiri Pulao Dishes
  • 800 gm. long grain rice (soaked for 20 mins)
  • 5 cardamoms
  • 5 bay leaves
  • 5 gm. cinnamon
  • 8 cloves
  • 5 gm. cumin seeds
  • 75 gm. ghee
  • 25 gm. almonds blanched
  • 25 gm. walnuts
  • 50 gm. fried onion rings
  • A pinch of saffron
  • Salt to taste

Method

  • Heat the ghee in a heavy bottomed pan with a lid.
  • Slightly fry the cloves, cardamom, cinnamon, cumin seeds and bay leaves.
  • Add the washed/soaked rice and stir for 4-5 minutes taking care that it does not stick to the pan.
  • Add double the quantity of vegetable stock or lukewarm water.
  • Bring to a boil and simmer in a medium oven for 15 minutes.
  • Garnish with almonds, walnuts, fried onions and serve hot.
 

 More Cuisine in Jammu-Kashmir

>> Kashmiri Dum Aloo

>> Ganth Gobhi

>> Haak

>> Kashmiri Pulao

>> Rista

>> Shalgam Gosht

>> Gosht Dumdar

>> Phirni

 

More Information About Jammu-Kashmir

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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