Thursday, December 27, 2012

Kashmiri Pulao





Ingredients
Rice – 1 cup
(Soak in water for ½ hour)
Sugar – 1 Tsp
Onion chopped – 1 medium
Carrot chopped – ½ cup
Milk – 1 cup
Water – 1 cup
Saffron strands – 10
(Soaked in 2 Tsp of milk)
Tomato ketchup – 1 tsp
Dry ginger powder – ½ tsp
Nutmeg powder – ½ tsp
Salt to taste

Fruits
Apple pieces – 1 cup
Pineapple pieces – 1 cup
Pomegranate seeds – ½ cup

Dry fruits
Raisin – 2 Tsp
Cashwenut chopped – 3 Tsp
Almonds chopped – 3 Tsp
Ghee – ½ tsp
Fry in a ghee and remove it.

For tempering
Fennel seeds / saunf – 1 Tsp
Cumin – 1 Tsp
Garlic pods – 5
Green chilli chopped – 4
Whole garam masala – 2 Tsp
Oil – 2 Tsp

Method

For rice preparation
  1. Heat ghee in a pan and add soaked rice without water. Saute it for 2 mins.
  2. Add water, milk and sugar. Cook on medium flame.
  3. At last add soaked saffron and mix well. Remove from the flame. Cool it.

For pulao
  1. Heat oil in a pan and temper it.
  2. Add onions and fry for 2 mins. Add carrot pieces and mix well. Cook for 3 mins.
  3. Add chopped fruits, dry fruits, dry ginger powder, nutmeg powder and mix well.
  4. Cook for 3 mins. Add cooked rice, salt. Mix well
  5. Cover it with lid for 2 mins. Switch off the flame.
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13 comments:

  1. pulao looks wonderful happy holidays

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  2. wow..looks colorful n tempting..

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  3. my favourite with loads of nuts and fruits
    http://great-secret-of-life.blogspot.com

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  4. Looks so colourful and healthy dear...yummm

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  5. Flavorful pulao... Looks so tempting

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  6. Different and nutritious dish, thanks for participating in the Herbs event for december.

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