Kashmiri Pulao

Kashmiri preparation has several made and flavourous dishes that area unit straightforward nonetheless completely different. during this ancient rice dish, basmati rice area unit initial cooked in butter laced spices, roast in saffron flavoured water and so mixed with shallow deep-fried dry fruits, freshly cut fruits and deep-fried onion. This step by step image direction of Kashmiri Pulao uses pomegranate, grape, apple and pineapple and shallow deep-fried cashew kookie and almonds for crispness and crunch in each spoon. do that simple Kashmiri pulao direction to show any occasion into a special day with its delectable aroma and richness.

Kashmiri Pulao

Ingredients:---

1. 1/2 cup Basmati Rice (long grained rice)
2. 4-5 Saffron Strands
3. 1 tablespoon Milk (warm)
4. 5-6 Cashew nutty, roughly shredded
5. 5-6 Almonds, roughly shredded
6. 1 little piece of herb
7. 2 Cloves
8. 1 inexperienced Cardamom
9. 2-inch piece of Cinnamon Stick
10. 1 inexperienced Chili, silt lengthwise
11. 1/2 teaspoon grated Ginger
12. 1/4 teaspoon flavorer Powder
13. 5-6 Cashew nutty, roughly shredded
14. 5-6 Almonds, roughly shredded
15. 1 Onion, thinly sliced
16. 1/4 cup shredded Apple
17. 1/4 cup Pomegranate Seeds
18. 1/4 cup Grapes (seedless), optional
19. Salt to style
20. 2 tablespoons clarified butter (or Oil)
21. Oil, for preparation the onion
22. 1 cup Water

Directions:---

1. Rinse basmati rice in water for 2-3 times then soak them in water for quarter-hour. Drain water and keep rice aside.
2. Dissolve saffron strands in 1-tablespoon heat milk.
3. Heat 1-tablespoon drawn butter in an exceedingly deep pan over medium flame. Add almonds and cashew bats and shallow fry them till lightweight golden brown. Transfer them to a plate.
4. Heat 1-tablespoon drawn butter in an exceedingly deep pan over medium flame. Add almonds and cashew bats and shallow fry them till lightweight golden brown. Transfer them to a plate.
5. Add soaked and drained rice.
6. Sauté for 1-2 minutes.
7. Add 1-cup water, dissolved saffron and salt. combine well and convey it to boil medium flame.
8. When it starts to boil, scale back flame to low and cook lined for 8-10 minutes or till rice is totally saute. don't open the lid or stir in between. once rice is saute, shut down flame and let it represent 5-7 minutes. Open the lid and fluff the rice with a fork.
9. Meanwhile, heat 3-4 tablespoons oil in another pan to shallow fry the onion. (Onion slices ought to be equally cut in order that it cooks perfectly) separate every onion slice with hand then add them in oil and shallow fry till it turns brown. Stir oft in between to cook them equally.
10. Add shallow deep-fried dry fruits, recent fruits (apple, grapes and pomegranate seeds) and shallow deep-fried onion over saute rice.
11. Mix gently and cook for 2-3 minutes. shut down the flame and transfer it to serving bowl. Garnish with coriander leaves.

Here is a video for the recipe.