Kashmiri Pulav | How to make Kashmiri Pulav

By Dipika Ranapara  |  20th Jul 2016  |  
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  • Kashmiri Pulav, How to make Kashmiri Pulav
Kashmiri Pulavby Dipika Ranapara
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

38

0





About Kashmiri Pulav Recipe

Kashmiri Pulav is very tasty and well known dish of Kashmir.

Kashmiri Pulav is an authentic dish which is perfect to serve on all occasions. The Kashmiri Pulav is delicious and has an amazing aroma. Kashmiri Pulav by Dipika Ranapara will help you to prepare the perfect Kashmiri Pulav in your kitchen at home. Kashmiri Pulav needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kashmiri Pulav. This makes it easy to learn how to make the delicious Kashmiri Pulav. In case you have any questions on how to make the Kashmiri Pulav you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Dipika Ranapara. Kashmiri Pulav will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kashmiri Pulav

Ingredients to make Kashmiri Pulav

  • Kashmiri garam masala: (Mix and grind all)
  • 25 gms jeera
  • 25 gms big elaichi
  • 3 Laung
  • 2 javitri
  • 1/4 Jaifal
  • 2 tej patta
  • 2 glass of water
  • 2 tbsp ghee + 2 tbsp oil
  • 2 potatoes chopped
  • 1/2 cup chopped carrot
  • 1/2 cup peas
  • 1 tsp sugar
  • pinch of soda
  • 1/2 tsp salt
  • 2 tbsp coriander chopped
  • 2 onion chopped
  • Ingredients to crush in the mixture: 8-9 garlic
  • 4-5 green chilli
  • 1/2 cm ginger piece
  • 1 tsp cumin
  • 1 star anise
  • 10 Black pepper
  • haldi as per you taste
  • mirchi as per you taste
  • salt as per taste
  • Garam masala as per you taste
  • Kashmiri masala as per you taste

How to make Kashmiri Pulav

  1. Soak basmati rice for 1/2 an hour.
  2. Pressure cook the potato, carrot, peas, little sugar, salt and soda for two whistles.
  3. Take some oil and ghee, heat it in a pan. Add jeera, hing, coriander and soaked rice. Add salt as per taste and two cups of water.
  4. In a separate pan again take some oil and ghee. Heat it add hing, curry leaves, tej patta and add the crushed Biryani masala in the mixture. Saute it and add in the onions.
  5. Add in the boiled vegetables. Stir it. Add rice, kashmiri masala, haldi, salt, chillies, garam masala and stir it. Cover with the lid and cook for 4-5 minutes.

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