Kashmiri pulao

l Kashmiri pulao

Serves: 04

Preparation Time: 40 Minutes

Difficulty: Easy

The Kashmiri pulao is an aromatic sweet version of pulao, as both dry and fresh fruits are added to it.

Ingredients

• Basmati rice - 4 cups
• Refined oil - 4 table spoon
• Onion - 1 big sized
• Ginger - 1" size
• Garlic - 5 clove (individual unit of whole garlic is clove)
• Jeera - 1 tea spoon
• Cinnamon stick - ½" sized stick
• Cloves - 6 no.
• Bay leaf - 1 leaf
• Peppercorn (whole) - 5 no.
• Fennel powder - 1 tea spoon
• Green cardamon - 3 pieces
• Black cardamon (optional) -1 piece
• Garam masala powder - 2 table spoon
• Salt - as required
• Maggie stock cube (optional) - 1 cube
• Ghee - 4 tea spoon
• Coriander leaves - ¼ bunch
• Mint leaves (optional) - ¼ bunch
• Water - as required 

For garnish

• Saffron - 2-3
• Milk - 2 table spoon
• Cashew nut (preferably whole) - 10 no.
• Almonds - 10 no.
• Walnuts - 4
• Raisins or sultana - 10 no
• Fresh apple - ¼ no
• Fresh pears - ¼ no

Preparation:

• Wash and soak rice
• Slice onion
• Grind ginger and garlic coarsely
• If using, Maggie stock cube boil it with water

Cooking:

• Heat oil in the cooker (or pan)
• Add all spices (cumin, cinnamon, cloves, Bay leaf, Pepper corns)
• Add ginger-garlic paste and fry
• Then add sliced onion and fry until it turns brown
• Add garam masala, fennel powder & salt and sauté
• Add water and let it boil
• Once water starts boiling, add rice and cook until done*
• 
  

Post-cooking:

• Soak saffron in milk
• Fry nut in ghee
• Dice the apple and pear (cut into cubes)
• Once open add chopped coriander leaves, mint leaves, fried nuts, fruits, saffron-milk and gently mix them

Notes:

• If using cooker, follow your regular water ratio and time
• Using tinned cocktail fruits is an option instead of apple and pears