Ingredients:
- 500gms Long Grain (Basmati)
- 100gmsOnion sliced vertically
- 5gms Cinnamon (dalchini)
- 5gms cardamom (Elaichi)
- 5gms clovesa pinch of turmeric powder
- 1gm saffron (kesar)
- 10 ml Milk
- 20gms walnut
- 20gms cashew nut
- 1litre water
- 50gms oil
- salt to taste
Method:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
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