Kashmiri Pulao

very simple and creamy pulao, or
mixed rice, is from the Northern Indian state of Kashmir. Although it is a
frozen region high in the Himalayas, Kashmir lies along the ancient overland
trade routes between Persia and India, and the cuisine is famous for using a
huge assortment of spices and dried nuts from all over India. For this recipe,
we have to cook basmati rice with some Indian spices i.e. cardamom, cinnamon,
clove, cumin, bay leaf and steam in milk for creamy texture. You can garnish
with rose petals, tutti frutti, dry nuts which gives wonderful color and
crunchy texture to pulao. Serve this tasty and delicious pulao with gravy and


Time: 30 Minutes
Time: 20 Minutes
Serving: 2

1 Cup Basmati Rice
1 Small Cinnamon Stick
1 Bay leaf
2-3 Green cardamom
1 Black Cardamom
1/4 Tsp. Cumin Seeds
2 Cloves
1 Cup Milk
1 Tsp. Sugar
Salt to taste
2 Tbsp. Clarifying Butter/ Desi Ghee
1/2 Cup Shallow Fry Dry Nuts (Cashews/ Raisins/
Almonds/ Pistachios)
Tutti Frutti (Optional)
Rose Petals (Garnishing)
Soak the basmati rice in water for ½ hour and
drain it. Mix milk, little water, sugar and salt separately. Heat the desi ghee
in heavy bottom pan and add cumin, cardamom, bay leaf, clove and cinnamon. Sauté
for two minutes and add rice and fry for 2-3 minutes.
Now add milk and 1 cup water and boil it. Cover
with lid and cook on simmer flame till to moisture finish. Add shallow fry
chopped dry nuts and tutti frutti. Serve hot sweet and salty flavor pulao with
Dum aloo and Mooli raita.

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