do anybody know tomake kashmiri pulav what are items reqd for it?

Answer 1

* 500 gm: Basmati rice
* 2 cups: Milk
* ½ cup: Cream
* 1 cup: Fruits (chopped, mixed)
* 1 tsp: Sugar
* 2 tsp: Ghee
* 3 no: Cloves
* 1 no: Bay leaf
* 1 inch long piece: Cinnamon
* 3 no: Cardamom
* ½ tsp: Cumin seeds
* Rose water
* Salt to taste




Gently wash rice and soak in water for about 10-15 minutes. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.. Sprinkle few drops of rose water before serving.

Answer 2

KASHMIRI PULAO RECIPE

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste


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.


OR OR OR check this link :

http://www.trythisrecipe.blogspot.com/2006/11/kashmiri-pulao.html

Answer 3

Ingredients:-

-1/2 kilogram basmati or other long-grained rice, cooked and drained
-3 tablespoons ghee or butter, to taste.
-5 cloves
-4 pods green cardamom
-1 cinnamon tree leaf (or substitute 2 bay leaves)
-1 small onion, sliced thin
-2 green chillies, split lengthwise
-1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)
-100 grams dried dates, pitted and sliced thin
-50 grams white raisins
-50 grams cashew nuts
-50 grams pistachio nuts
-50 grams almonds, blanched and diced
-pinch of salt
-3-4 strands saffron
-1 tablespoon milk

Procedure:-

1) Heat ghee or butter in a large wide pan or wok.
2) Add dry spices: cloves, cardamom, and cinnamon tree leaf.
3) Throw in the chopped onion and fry until it just begins to turn brown.
4) Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
5) Add salt to taste.
6) Turn the flame down to low.
7) Soak the strands of saffron in milk, mixing until the milk turns orange.
8) Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
9) Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
10) Add more ghee according to your preference
optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish

Serve with a gravy such as the basic tomato gravy. Serves 4.

ENJOY!!

Answer 4

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