Naturally, the name says where from the cuisine is originated. Yet, my first experience with Kashmiri Pulao was in Bhubaneswar, and I fall in love with the cuisine on my first try itself. By the way, if you imagine spicy cuisine from Kashmiri Pulao, you are wrong; this one is one sweet main course that India is hosting.
Ingredients
Basmati Rice 2 cups
Sugar 8 teaspoons
Saffron 2 teaspoons
Apple 2 cups (chopped)
Pomegranate 1 cup (seeds)
Almonds ¼ cup (sliced)
Cashews ½ cup (split)
Raisins ½ cup
Carrots 1cup
Green peas 1 cup
Corn ¾ cup
Rose water 2 tablespoons
Ghee 4 tablespoons
Salt to taste
Method § Wash and drain rice; cook drained rice using required water with saffron, ½ teaspoon salt (or to taste), 4 teaspoon sugar and keep aside. § Boil water in a bowl and cook all vegetables until tender; keep them aside. § Heat 2 tablespoon ghee in a frying pan, and fry almonds, cashew nuts, and raisins; keep aside. § Mix boiled rice, remaining ghee, remaining sugar, fresh fruits, fried dry fruits, and vegetables. Serve warm with Raita. |
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