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.

Linking to :

Siris Food Flavours,

Ramya's Innovative Recipes 2013,

EP Series - Garlic or Turmeric hosted by Viya.