Kashmiri pulao

ByPremalatha Aravindhan

Kashmiri Pulao :

After our first blogger meet,we are all really waiting for this moment.I was really happy to see to my blogger friends.We have decided to do potluck for this meet,without any confusion i prepared kashmiri Pulao and panner butter masala.Kashmiri Pulao is a long term pending in my draft.Here is the recipe…

Ingredients:

10 cups basmati rice
19 cups water
3 tbsp ghee + 1 tsp ghee
3 inch cinnamon stick
3 bay leaves
3 cardamom
6 cloves
3 onion sliced
3 tbsp ginger garlic paste
8 green chillies
a pinch saffron
10 cashewnuts
Raisins – as needed
1/2 cup green peas (soaked overnight and pressure cooked)
1/2 cup black or green seedless grapes
2 tbsp pomegranate seeds
2 tbsp thick coconut cream(optional)
salt as needed

Method:

In a large wok, heat a tsp of ghee and fry the cashew nuts and raisins and remove them to a plate retaining the oil.
Heat the same wok and add the remaining ghee and add the cinnamon stick,cardamom,cloves and bay leaves,once it splutter add the onion,green chilli,cooked peas and ginger garlic paste and saute it for a while.
Add the rice into the kadai and stir it carefully without breaking the rice and fry them.
Transfer them into the Electric Cooker and add water,coconut milk,salt and cover the lid,cook it.
Finally add a tsp of ghee and fry the fresh fruits and turn off heat and transfer to a bowl.
Once the rice cooked well.

                            Garnish with the cashew nuts ,raisins,saffron/corriender leaves and fruits.

                   Here is the pic  which i served in the potluck.

Will post the food pictures ,which served by the our sg bloggers on my next post.
Iam sending this to Colour your plate-A visual Treat Event
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Hi, welcome to premascook.com! My name is Prema and I am the cook, baker, writer, photographer, and publisher of this site.Cooking and cuisine have always been at the heart of fine living, celebrating the community and its efforts. A meal has never been anything to take for granted in my life and this blog is a greater reflection of that simple idea.

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51 Comments

  10. This is all so colorful and loved ur step by step pics … you girls had gala time at sg with all those yum yum recipes ???? am sure everyone wud have relished this thoroughly …

    Loved this layout , perfect for ur pics

    Reply

  14. Hi Prema, the pilaf looks really colorful and beautiful. I had learnt making this from a Kashmiri friend and an imp flavor she mentioned that goes in this is that of mace.

    Reply

  30. I just had ur kashmiri pulav now dear.. I am very lucky to taste ur yummy pulav. even my friends here in office too liked it very much..
    Why have u given the recipe for 10 cups rice???? that’s really a very large quantity…
    anyways i enjoyed ur pulav yesterday and today too.. its the best pulav i have tasted.. the paneer butter masala combination was very nice.

    Reply

  31. thanks suhaina,its a rite question.People like me always perpare a small quantity of foods for small family.but for an occation very difficult to increas the quantity.For those wants to prepare large quantity,it is usefull for them…

    Reply

  36. Prema the more I see your recipes the more am tempted to try them. for a couple of days am down with fever but today when I craved some light home cooked meal I prepared your Kara kuzhambu. it was perfect to get my taste back. awesome recipe. thanks to you and your mother for sharing. this rice dish is new and will surely make it sometime. thanks again.

    Reply

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