INGREDIENTS
- Rice : 1 kilogram
- Banaspati: 100 grams
- Salt : According To Your Taste
- Onion: 50 Grams
- Whole Garam Masala : 20 Gram
- Cucumber:50 gram
- Papaya :50 Gram
- Apricots : 50 Gram
- Peach : 50 Gram
- Ginger : 10 Gram
- Garlic : 10 Gram
- Yakhni : 1 kilogram
MAKING PROCESS OF KASHMIRI PULAO
- 1. Measure all the ingredients for the pulao and keep ready. Rinse 1 cup basmati rice thoroughly in water until the water is clear of starch. Soak the rice grains in enough water for 20 to 30 minutes.
- On a low or medium flame, heat 2 to 3 tablespoons oil or ghee in a deep pan.
- Add 1 inch cinnamon stick, 1 teaspoon caraway seeds (shahi jeera), 1 tej patta (Indian bay leaf), 3 cloves, 2 to 3 green cardamoms and 1 to 2 black cardamoms.
- Fry the spices for some seconds or till they crackle and the oil becomes fragrant.
- Now lower the heat or switch off the heat. Add the ½ teaspoon dry ginger powder (saunth) and 1 teaspoon fennel powder.
- Stir well.
- Add 1 cup of soaked and drained basmati rice.
- Gently mix and sauté for a minute on low heat.