Kashmiri Pulao Recipe

Free Recipe Kashmiri Pulao

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Kashmiri Pulao Recipe

2 c Long grain rice; (basmati)
2 c Milk
1/2 c Cream beaten smooth
1 ts Sugar
Salt to taste
1/2 ts Cumin seeds
3 Cloves
1 Inch cinnamon
3 Cardamoms
1 Bay leaf
2 tb Ghee
1 c Canned chopped mixed fruit;
-(drained)
2 Edible rose petals; (2 to 3)

Kashmiri Pulao Preparation

Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1/2 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate. Mix in drained fruit very gently. Garnish by sprinkling finely broken rosepetals. Serve hot with a curry or tadka dal. Making time: 45 minutes Makes: 4 servings Shelflife: Fresh and piping hot Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Kashmiri Pulao?

If you know a better Kashmiri Pulao Recipe please comment below.