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Kashmiri Pulao (Veg Pulav With Mixed Nuts ) Recipe | What Is The Recipe Of Kashmiri Pulao (Veg Pulav With Mixed Nuts)

Cuisine Indian
Author Rashmi Sharma

Ingredients

  • 1 1/4 cups long grained rice basmati
  • saffron kesar strands
  • 2 tsp warm milk
  • 1 1/2 tbsp ghee
  • 2 tbsp cashewnut halves
  • 2 tbsp almond badam halves
  • 1 tbsp raisins kismis
  • 1 tsp cumin seeds jeera
  • 1 bayleaf tejpatta
  • 1 small stick cinnamon dalchini
  • 2 cloves laung / lavang
  • 1 cardamom elaichi
  • 3 peppercorns kalimirch
  • 1 tsp fennel seeds saunf
  • 1/2 cup sliced onions
  • 1/2 tsp ginger adrak paste
  • 1/2 tsp garlic lehsun paste
  • 1 tsp chilli powder
  • salt to taste
  • 1 tbsp finely chopped coriander dhania

Instructions

  1. Soak the rice in enough water for 30 minutes. Drain and keep aside.
  2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
  3. Heat the ghee in a pressure cooker, add the cashewnuts, almonds and raisins and sauté on a medium flame for 1 minute.
  4. Drain, remove the nuts and keep aside.
  5. In the same pressure cooker, add the cumin seeds, bayleaf, cinnamon, cloves, cardamom, peppercorns and fennel seeds and sauté on a medium flame for 30 seconds.
  6. Add the onions and sauté on a medium flame for 2 minutes.
  7. Add the ginger paste, garlic paste and chilli powder and sauté on a medium flame for 30 seconds.
  8. Add the rice and salt and sauté on a medium flame for 1 minute.
  9. Add 1½ cups hot water, saffron-milk mixture and coriander, mix gently and cook on a medium flame for 1 minute.
  10. Pressure cook it for 2 whistles.
  11. Allow the steam to escape before opening the lid.
  12. Add the prepared nuts evenly over the rice.
  13. Serve hot.