kashmiri pulao

kashmiri pulao ingr kashmiri pulao

Serves 4:

  • 250 gr basmati rice
  • 500 ml water
  • 1 lime
  • coriander leaves
  • salt
  • 3 tbsp butter ghee
  • 1 onion
  • 3 garlic cloves
  • 2 cm fresh ginger
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 clove
  • 1 bay leaf
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • ¼ tsp hot chilli
  • a pinch of hing (asafoetida)
  • 50 gr raisins
  • 30 gr cashew nuts
  • 15 gr pistachios
  • 15 gr almonds
  • 1 tbsp saffron
  • 50 ml milk

1 lavar basmati 2 dejar a remojo          

Wash the rice and soak it for 20 minutes.

3 rehogar basmati 4 añadir agua sal limon 5 cocer 6 reposar

Fry the rice in a pan with a tablespoon of butter ghee for 3 or 4 minutes. Add a pinch of salt, lime juice and water. Let it cook on medium heat for 10 minutes. Stir it occasionally. Remove it from the heat and cover it for 5 or 10 minutes. Chop coriander and add it in the rice. Stir it and serve hot.

1 pasas a remojo 2 azafran a remojo

Soak the raisins in water and the saffron in milk.

3 freir cebolla 4 freir cebolla 5 cebolla frita

Cut the onion in julienne slices and fry it in a pan with a tablespoon of butter ghee until it is golden. Remove it from the pan and set it aside.

6 rallar ajo y jengibre 7 freir ajo y jengibre

Grate garlic and ginger, and fry them in the pan with a tablespoon of butter ghee for 2 minutes on medium-low heat.

8 añadir especias

Add fennel and cumin seeds, cashew nuts, pistachios, almonds, clove, cinnamon and cardamom. Fry them for 2 more minutes.

9 añadir especias 10 remover 11 añadir arroz 12 azafran a remojo 13 añadir azafran 14 añadir cebolla

Add spices and drained raisins. Stir them for a few seconds and add rice, coriander, saffron with milk and golden onion. Mix it and serve hot.

kashmiri pulaooo

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