Kashmiri Pulao|Rice Recipes|Pulao Recipes
Kashmiri Pulao is a mildly sweet pulao and a wonderful fusion of mild spices and rich in dry fruits.
Prep Time10 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 people
- 500 grams long grain rice basmati
- 2 cups Milk
- 1/2 cup cream beaten smooth
- 1 tsp Sugar
- Salt to Taste
- 1/2 tsp jeera/cumin seeds
- 3 laung/cloves
- 1 inch dalchini/cinnamon
- 3 elichi/cardamom
- 1 tejpatta/bay leaf
- 2 tbsp Ghee
- 1/2 cup Water
- 1 cup mixed nuts chopped I used cashew nuts and almond slivers
Wash, rinse and soak rice for 20 minutes.
Mix well milk, cream, sugar and salt. Add the water. Set aside
Drain the rice set aside.
In a small skillet heat the jeera, laung, dalchini and elichi until you get an aroma.
Heat ghee in a heavy kadhai/wok I used the cooker.
Add cumin seeds, cinnamon, bay leaf, cardamoms, laung/cloves stir and allow to splutter.
Add the drained rice and fry in ghee for 2 minutes or until rice gives a lovely aroma.
Add the cream and milk and water mixture.
Check the seasonings and bring to a boil.
Once the mixture comes to a boil cook on low heat until cooked. I do not cover my rice when I cook it in an open pan as it spills over. If you are comfortable covering it please go ahead.
Once the rice is cooked the grains should be cooked but separate.
Mix in chopped nuts gently.
Serve hot with curd and pomegranate raita.