Ingredients
- • 1 cup Shahjahan basmati rice (soaked for 30 minutes)
- • 1 tbsp ghee / clarified butter
- • 10 cashews / kaju (halved)
- • 3 tbsp raisins / dry grapes
- • 15 pistachios / pista
- • 1 tsp jeera / cumin seeds
- • 1 medium sized bay leaf / tej patta
- • 2 pods cardamom / elachi
- • 1 inch cinnamon stick / dalchini
- • ½ tsp pepper / kali mirch
- • 5 cloves / lavang
- • ½ tsp fennel seeds / saunf
- • 1 medium sized onions (thinly sliced)
- • 1 green chilli (slit lengthwise)
- • salt to taste
- • 1 tsp ginger-garlic paste / adrak-lasun paste
- • ½ tsp kashmiri red chili powder / lal mirch powder
- • 1½ cups water
- • 2 tbsp saffron milk
- • 2 tbsp coriander leaves (chopped)
Pulao - “If cooking is an art, cooking Kashmiri Pulao is a masterpiece.”
Kashmiri Pulao
Kashmiri Pulao is the perfect meal to serve your friends and colleagues. No matter what their mood is, after they eat your Shah Jahan Basmati Rice's Zafrani Pulao, they will be elated.
Here's the recipe :
- • Take a pressure cooker, add ghee and let it melt.
- • Further add cashews, raisins and pistas.
- • Saute the ingredients added on low flame till they turn aromatic and then keep aside.
- • Further add all spices and saute till the spices turn aromatic.
- • add onions, green chilli and ginger-garlic paste.
- • Now saute till the onions turn slightly golden brown.
- • To the saute onions now add chili powder and salt.
- • Saute on low flame till the spices are cooked well.
- • Now add soaked Shahzahan basmati rice.
- • Add 1.5 cups of water and give a good stir.
- • Now add saffron milk and fried dry fruits and mix gently.
- • Pressure cook for 2 whistles on medium flame for the final cook.
- • Once the pressure is released, gently fluff the rice.
- • Finally, it's time to serve kashmiri pulao with onion tomato raita.