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Kashmiri Pulao

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Kashmiri Pulao

Kashmiri Pulao

Chef

:Niru Gupta

Recipe Servings

:4

Recipe Cook Time

:25 Minutes
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A sweet and unconventional pulao, loaded with the goodness of dry fruits, rich cream and few spices.

Ingredients

  • 2 cups basmati rice - washed and soaked

    1/2 tsp cumin seeds

    3 cloves

    1 stick cinnamon

    3 cardamom

    1 bay leaf

    2 cups milk

    1/2 cup fresh cream-beaten

    1 tsp sugar

    Salt to taste

    2 Tbsp ghee

    1/2 cup dried fruits (cahew nuts, almonds, raisins)

    2-3 edible rose petals

Method

Mix milk, cream, sugar, salt.

Drain rice, keep aside.

Heat ghee in a heavy pan and add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.

When they splutter add rice and fry in ghee for 2 minutes.

Add milk mixture and 1/2 cup water.

Bring to a boil,cover, lower the heat and simmer till cooked.

Mix in dried fruit very gently.

Serve hot, garnished with rose petals.

Key Ingredients: basmati rice, green cardamom, cloves, dried fruits, cumin seeds, bay leaf, milk, sugar, salt, cream, dry fruits, clarified butter, rose petals, cinnamon, cardamom


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