Kashmiri pulao is an aromatic, creamy and sweet pulao. It is healthy pulao as it is filled with fruits & dry fruits. We can use fruits like apple, grapes, pineapple, pomegranate., Dry fruits like cashew nuts, almonds,raisins, pistachios, walnut., Saffron gives good flavour and color to the pulao ( I did not added today, as it is not available right know). Kashmir is a heavenly place on earth and famous for spices, dry fruits, saffron and mainly for its beauty 😍. Adding ghee adds good taste to the pulao. Some famous Kashmiri recipes i tasted and heard are Kashmiri pulao, kashmiri dum alooa, kashmiri masala, kashmiri roti and kashmiri shufta, kashmiri red chilli powder is very famous.
I first tasted kashmiri pulao in Hyderabad @ Athidi restaurant for our first marriage anniversary 😍. As my hubby like sweets alot he liked this pulao, so I prepare this pulao now and then. It tastes creamy and sweet with nuts and fruits. Adding pineapple to the pulao gives very good taste. Also adding ginger powder, funnel seeds powder adds good aroma and taste to the pulao. Today i used apple, pomegranate, grapes, cashew nuts, raisins, almonds. Instead of ginger powder i added ginger, and funnel seeds.
Also follow my rice and gravy recipes..
Coconut milk pulao
Paneer butter masala
Khova paneer
Restaurant Style Curd Rice
Pongal, Katte pongal
Spicy Curry Leaves Powder Rice
Kashmiri pulao, how to prepare creamy and sweet kashmiri pulao
Preparation Time : 20
Cook Time : 20 minute
Serves : 3
Recipe Category: Rice/pulao
Recipe Cuisine: kashmiri
Author: Aruna
Ingredients
Basamathi Rice - 11/2 glass
Boiled milk - 2 glasses
Water - 1 glass
Cardamom/elachi - 4
Cloves - 4
Jeera - 1tsp
Cinnamon stick - 1 stick
Star anise -3
Bay leaf - 2
Pepper - 6
Fennel seeds - 1 tsp
Sugar - 1tsp
Green chillies - 3
Ginger pieces - 1/2 tsp
Onions - 1 cup ( roughly chopped)
Cashew nuts - 10
Almonds - 10
Raisins - fistful
Paneer - 6 pieces
Apple - 1/4 cup for garnishing
Pomegranate - 1/4 cup for garnishing
Grapes - for garnishing
Ghee - 6 tsp
Preparation
1) Soak basamathi Rice in water for 20 minutes.
2) cut almonds and cashew nuts into 2 pieces.
3) Take a pan add 2 tsp of ghee fry cashew nuts and almonds till it changes to golden color. Take it into plate.
4) In the same pan add raisins fry till becomes fulffy and take it into plate.
5) In the same pan add roughly chopped onions and fry till it changes color and becomes crisp. You can also deep fry onions.
6) Cut paneer into small pieces and fry it till get golden color and take it into plate.
7) Keep all spices - jeera, cardamom, cloves, star anise, bay leaf, pepper ready.
8) Clean the pan add 2 tsp of ghee, add all the spices one by one, fry it till you get good aroma.
9) Now add green chillies and ginger fry it well.
10) Add salt, soaked basmathi rice, fry it for a second.
11) Now add 2 glasses milk and 1 glass water, sugar and stir it once. Close the lid and keep it low flame till rice cook well.
12) Rice will be cooked very creamy. Switch off the flame. Add 2 tsp of ghee on the rice and keep it like that for 10 minutes without disturbing. Now add all fried nuts, paneer, fried onions and fruits. Keep few nuts and fruits for garnishing.
13) Saute the above very carefully with out breaking the rice. Take it into plate or bowl and garnish with remaining nuts and fruits.
Creamy, sweet and aromatic kashmiri pulao is ready to serve 😋😋. You can have it with any spicy gravies, paneer gravies or with fruit raitas like pine apple , mango raitas.
I prepared kadai paneer, my hubby loved to have Kashmiri paluao without curry. But i enjoyed kashmiri pulao with kadai paneer 😍😋.
Note
◆ You can add fennel powder instead of fennel seeds.
◆ Usually we use apples, grapes, pomegranate, pineapples for this pulao.
◆ You can also prepare it with water instead of milk but it doesnot give creamy texture.
◆ use available dry fruits.
◆ You can have the pulao as it is or you can pair it with any spicy gravies.
◆ You can also add fresh cream to get more creamy.
Tips
● If you think rice is not cooked and became too thick and sticky then just add ghee and close the lid for 10 - 15 minutes. Rice will become smooth and fluffy.
● Do not miss adding saffron and pineapple if available.
Hope you like my kashmiri pulao recipe 🤗.
Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback, it gives motivation to prepare new recipes 😍🤗.
Thanks for visiting my blog,
ArunaSaraschandra 😊
I first tasted kashmiri pulao in Hyderabad @ Athidi restaurant for our first marriage anniversary 😍. As my hubby like sweets alot he liked this pulao, so I prepare this pulao now and then. It tastes creamy and sweet with nuts and fruits. Adding pineapple to the pulao gives very good taste. Also adding ginger powder, funnel seeds powder adds good aroma and taste to the pulao. Today i used apple, pomegranate, grapes, cashew nuts, raisins, almonds. Instead of ginger powder i added ginger, and funnel seeds.
Also follow my rice and gravy recipes..
Coconut milk pulao
Paneer butter masala
Khova paneer
Restaurant Style Curd Rice
Pongal, Katte pongal
Spicy Curry Leaves Powder Rice
Kashmiri pulao, how to prepare creamy and sweet kashmiri pulao
Preparation Time : 20
Cook Time : 20 minute
Serves : 3
Recipe Category: Rice/pulao
Recipe Cuisine: kashmiri
Author: Aruna
Ingredients
Basamathi Rice - 11/2 glass
Boiled milk - 2 glasses
Water - 1 glass
Cardamom/elachi - 4
Cloves - 4
Jeera - 1tsp
Cinnamon stick - 1 stick
Star anise -3
Bay leaf - 2
Pepper - 6
Fennel seeds - 1 tsp
Sugar - 1tsp
Green chillies - 3
Ginger pieces - 1/2 tsp
Onions - 1 cup ( roughly chopped)
Cashew nuts - 10
Almonds - 10
Raisins - fistful
Paneer - 6 pieces
Apple - 1/4 cup for garnishing
Pomegranate - 1/4 cup for garnishing
Grapes - for garnishing
Ghee - 6 tsp
Preparation
1) Soak basamathi Rice in water for 20 minutes.
2) cut almonds and cashew nuts into 2 pieces.
3) Take a pan add 2 tsp of ghee fry cashew nuts and almonds till it changes to golden color. Take it into plate.
4) In the same pan add raisins fry till becomes fulffy and take it into plate.
5) In the same pan add roughly chopped onions and fry till it changes color and becomes crisp. You can also deep fry onions.
6) Cut paneer into small pieces and fry it till get golden color and take it into plate.
7) Keep all spices - jeera, cardamom, cloves, star anise, bay leaf, pepper ready.
8) Clean the pan add 2 tsp of ghee, add all the spices one by one, fry it till you get good aroma.
9) Now add green chillies and ginger fry it well.
10) Add salt, soaked basmathi rice, fry it for a second.
11) Now add 2 glasses milk and 1 glass water, sugar and stir it once. Close the lid and keep it low flame till rice cook well.
12) Rice will be cooked very creamy. Switch off the flame. Add 2 tsp of ghee on the rice and keep it like that for 10 minutes without disturbing. Now add all fried nuts, paneer, fried onions and fruits. Keep few nuts and fruits for garnishing.
13) Saute the above very carefully with out breaking the rice. Take it into plate or bowl and garnish with remaining nuts and fruits.
Creamy, sweet and aromatic kashmiri pulao is ready to serve 😋😋. You can have it with any spicy gravies, paneer gravies or with fruit raitas like pine apple , mango raitas.
I prepared kadai paneer, my hubby loved to have Kashmiri paluao without curry. But i enjoyed kashmiri pulao with kadai paneer 😍😋.
Note
◆ You can add fennel powder instead of fennel seeds.
◆ Usually we use apples, grapes, pomegranate, pineapples for this pulao.
◆ You can also prepare it with water instead of milk but it doesnot give creamy texture.
◆ use available dry fruits.
◆ You can have the pulao as it is or you can pair it with any spicy gravies.
◆ You can also add fresh cream to get more creamy.
Tips
● If you think rice is not cooked and became too thick and sticky then just add ghee and close the lid for 10 - 15 minutes. Rice will become smooth and fluffy.
● Do not miss adding saffron and pineapple if available.
Hope you like my kashmiri pulao recipe 🤗.
Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback, it gives motivation to prepare new recipes 😍🤗.
Thanks for visiting my blog,
ArunaSaraschandra 😊
