Delisious Kashmiri pulao recipe.

 Delisious Kashmiri pulao recipe.

Kashmiri Pulao has an unforgettable sweet taste and this is what differentiates it from other pulaos and biryanis. Much like the scenic beauty of Kashmir, there food stands as a true reminiscent of their rich culinary heritage. This delicious and flavoursome delight is made using some easily available ingredients and is a must-try dish. Especially, when you have guests dropping by and you want to treat them with something amazingly delicious, then, go for this dish and surprise them with this culinary masterpiece. This dish is fusion of mild spices and rich dry fruits cooked with aromatic flavours.

 A complete meal for vegetarians, you don't need any side dish with this pulao recipe. To make this vegetarian recipe in the traditional way you can prepare this dish with ghee, this will make the pulao flavoursome and delightful. Another to way accentuate the taste and aroma of this recipe, you can dry roast the spices, grind it and then add it to the pulao. Rice is one the main ingredients of this recipe, to make the rice soft, you can can soak it for two-three hours and then cook it, this makes the rice soft. So, next time when you have guests coming over treat them with this delectable culinary delight and impress them with your culinary excellence. Try out this simple Kashmiri pulao recipe to surprise your guests and family.

INGREDIENTS

1. Basmathi rice - 11/2 glass
2. Milk - 2 glasses
3. Water - 1 glass
4. Cashew nuts - 12
5. Almonds - 12
6. Raisins fistful
7. Sugar - 2 tsp
8. Cardamom - 3
9. Cloves -3
10. Cinnamon stick - 1 inch
11. Bay leaf - 2
12. Star anise - 2
13. Shah jeera - 1 tsp
14. Fennel seeds - 1stp
15. Pepper - 7
16. Paneer - few pieces
17. Apple - 1/4 cup
18. Pomegranate - 1/4 cup
19. Grapes - 7 for garnishing
20. Saffron ( i did not added)
21. Green chillies - 2
22. Ginger - 1 tsp ( finely chopped)
23. Onions - 1 cup ( roughly chopped)
24. Ghee - 6 tsp
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INSTRUCTIONS

1. 1) Soak basamathi Rice in water for 20 minutes. 
2. 2) cut almonds and cashew nuts into 2 pieces.
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4. 3) Take a pan add 2 tsp of ghee fry cashew nuts and almonds till it changes to golden color. 
5. Take it into plate. 
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7. 4) In the same pan add raisins fry till becomes fulffy and take it into plate.
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9. 5) In the same pan add roughly chopped onions and fry till it changes color and becomes crisp. 
10. You can also deep fry onions.
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12. 6) Cut paneer into small pieces and fry it till get golden color and take it into plate. 
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14. 7) Keep all spices - jeera, cardamom, cloves, star anise, bay leaf, pepper ready.
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16. 8) Clean the pan add 2 tsp of ghee, add all the spices one by one, fry it till you get good aroma. 
17. 9) Now add green chillies and ginger fry it well.
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19. 10) Add salt, soaked basmathi rice, fry it for a second.
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21. 11) Now add 2 glasses milk and 1 glass water, sugar and stir it once.
22.  Close the lid and keep it low flame till rice cook well
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24. 12) Rice will be cooked very creamy. Switch off the flame. 
25. Add 2 tsp of ghee on the rice and keep it like that for 10 minutes without disturbing. 
26. Now add all fried nuts, paneer, fried onions and fruits. 
27. Keep few nuts and fruits for garnishing.
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29. 13) Saute the above very carefully with out breaking the rice. 
30. Take it into plate or bowl and garnish with remaining nuts and fruits. 
31. Creamy, sweet and aromatic kashmiri pulao is ready to serve.  
32. You can have it with any spicy gravies, paneer gravies or with fruit raitas like pine apple ,
33.  mango raitas.I had with kadai paneer.
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