Saturday, January 9, 2010

Kashmiri Pulav

Basmathi Rice – 1 cup
Ginger garlic Paste – 1 spoon
Cinnamon – 1 inch piece
Cloves – 3
Cardomomi – 3
Cumin seeds – ¾ spoon
Aniseed – ¾ spoon
Pepper – ¼ spoon
Ghee – 2 spoons
Yellow food color – as preferred
Fruits cut into equal sizes( Apples, Pomegranate, Grapes, Pineapples) – 1 cup
Dry fruits (Pista, Cashew, Raisins, Badam) – ¼ cup
Salt – As required
1. Rinse and soak the Basmathi rice for 5-20 mins
2. In a kadai pour a spoon of Ghee and add cumin and aniseed first
3. Subsequently add cinnamon, cardamom, cloves, grounded pepper(can add green chilli if preferred)
4. Also add ginger garlic paste.
5. Just fry for 30 seconds and add the drained rice
6. Fry for 2 more minutes
7. Stop the flame, pour the rice and masala mix in the Rice cooker and add 1 and ½ cups of water along with required amount of salt, yellow food color, 1 spoon of ghee and cook.
8. Fry the Dry fruits with just little ghee and keep
9. Once rice is cooked garnish with the fruits and dry fruits.
10. I had made Onion Raitha and cauliflower pakodas.

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