Kashmiri Pulao with Coconut Milk | How to make Kashmiri Pulao with Coconut Milk

By Femina Shiraz  |  8th Feb 2017  |  
4.5 from 2 reviews Rate It!
  • Kashmiri Pulao with Coconut Milk, How to make Kashmiri Pulao with Coconut Milk
Kashmiri Pulao with Coconut Milkby Femina Shiraz
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

254

2

About Kashmiri Pulao with Coconut Milk Recipe

Kashmiri Pulao is a treat to the eyes as well as to the taste buds. This traditional rice recipe of Kashmir is full of flavor with the added goodness of dry fruits and fresh fruits. The rice is cooked in home made coconut milk and flavored with rose essence. You may also use saffron.

Kashmiri Pulao with Coconut Milk is a delicious dish which is liked by people of all age groups. Kashmiri Pulao with Coconut Milk by Femina Shiraz has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Kashmiri Pulao with Coconut Milk at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kashmiri Pulao with Coconut Milk takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kashmiri Pulao with Coconut Milk is a good option for you. The flavour of Kashmiri Pulao with Coconut Milk is tempting and you will enjoy each bite of this. Try this Kashmiri Pulao with Coconut Milk on weekends and impress your family and friends. You can comment and rate the Kashmiri Pulao with Coconut Milk recipe on the page below.

Kashmiri Pulao with Coconut Milk

Ingredients to make Kashmiri Pulao with Coconut Milk

  • Basmati rice 1 and 1/2 cups
  • coconut milk 3 cups
  • ghee 4 tbsp (divided)
  • Vegetable oil 4 tbsp (divided)
  • cashew nuts 2 tbsp
  • almonds 2 tbsp (sliced)
  • pistachios 1 tbsp (sliced)
  • raisins 2 tbsp
  • onion (Julienne cut) 1
  • carrot (diced) 2 small
  • Green peas 1/2 cup
  • ginger (Julienne cut) 1 tbsp
  • Green chili (cut lengthwise) 1
  • pineapple (diced) 1/2 cup
  • Pomagranate 1/2 cup
  • apple (diced) 1 small
  • cloves 4
  • cardamom 2
  • cinnamon 2 pieces
  • bay leaf 1
  • Crushed fennel seeds 1/2 tsp
  • turmeric powder 1/4 tsp
  • rose essence 1/4 tsp
  • water 1 tbsp
  • salt as required
  • coriander leaves (chopped) 2 tbsp

How to make Kashmiri Pulao with Coconut Milk

  1. Wash the rice and allow to drain
  2. Heat half of ghee and oil taken in a pan. Add in three fourth of the onions taken (reserving a little to be used while cooking the rice).
  3. Let it fry nicely until it turns golden brown. Remove from flame and keep it aside.
  4. To the same pan, add the raisins, cashew nuts, pistachios and almonds. Fry until they become golden brown in color.
  5. Next to the same pan add in 1 tbsp each of ghee and oil. Now add the cloves, cinnamon, cardamom, and bay leaf.
  6. And saute for a minute. Add in rest of the sliced onions, ginger, green chilies and crushed fennel seeds. Saute well.
  7. To this add the washed and drained rice. Mix well. Saute until the rice is fried well and turns crisp.
  8. Now add the coconut milk, turmeric powder and salt. (If adding saffron, add at this stage).
  9. Mix and cook covered in low flame until cooked completely.
  10. In the meanwhile, heat the remaining ghee and oil in another pan. Saute the carrots and peas with salt.
  11. Cook covered for 5-10 minutes. Once done, switch the flame off.
  12. When the rice is cooked, add the fried onions, dry fruits, pineapple, apple, pomegranate, coriander leaves and the cooked carrots and peas.
  13. Add the rose essence in 1 tbsp water and sprinkle on top of the rice. Mix well and cook covered for 1 minute.

Reviews for Kashmiri Pulao with Coconut Milk (2)

pushpa vijaya year ago

Tastes amazing cooked today my family loved it
Reply

Kanak Patel2 years ago

Wow, what a beauty! Kashmiri food always looks so lovely...
Reply