Story ProgressBack to home
Kashmiri Pulao Recipe
How to make Kashmiri Pulao
A sweet and unconventional pulao, loaded with the goodness of dry fruits, rich cream and few spices.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
- Easy
Ingredients of Kashmiri Pulao
- 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
How to Make Kashmiri Pulao
HideShow Media1.
Mix milk, cream, sugar, salt.
2.
Drain rice, keep aside.
3.
Heat ghee in a heavy pan and add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
4.
When they splutter add rice and fry in ghee for 2 minutes.
5.
Add milk mixture and 1/2 cup water.
6.
Bring to a boil,cover, lower the heat and simmer till cooked.
7.
Mix in dried fruit very gently.
8.
Serve hot, garnished with rose petals.
Nutritional Value
- 1840 KcalCalories
- 47gProtien
- 55gFats
- 287gCarbs
- 55.5gCholesterol
- 14.448gFibre
- 127.744MgSodium
- 1238.6MgPotassium
- 4.605MgIron