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Kashmiri Pulao

Ingredients

  • 2 tbsp Saffron Milk made with Everest Saffron
  • 1 tbsp Ghee
  • 10 Cashews
  • 3 tbsp Raisins
  • 15 Pistachios
  • 1 tbsp Cumin Seeds
  • 1 medium sized Bay Leaf
  • 2 pods Cardamom
  • 5 Cloves
  • ½ tbsp Pepper
  • ½ tbsp Fennel Seeds
  • 1 Green Chili
  • Salt
  • 1 tbsp Ginger- Garlic paste
  • 1 tbsp Everest Kasmirilal
  • 1 cup Basmati Rice (Soaked for 30 mins)
  • 1½ cup Water

Instructions

  • Take a pressrure cooker and add ghee to it.
  • Saute cashews, raisins and pistas and keep it aside
  • In the same pressure cooker, add more ghee, cloves, cumin seeds, bay leaf, fennel seeds, cardamom
  • Add onions, green chili, ginger-garlic paste, Everest Kashmirilal, salt and saute.
  • Now add soaked basmati rice, water, saffron milk, fried dry fruits and give it a good stir
  • Pressure cook for 2 whistles on medium flame.
  • Serve Kashmiri Pulao with onion tomato raita.
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