Name: Kashmiri pulav recipe by Shilpa Ray at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (250ml) Basmati rice soaked in water for 30 minutes; 1 inch cinamon; 1 tsp Shahijeera; 1 bayleaf; 3 LAung [cloves]; 2-3 green cardamom; 2 BLACK CARDAMOM; 1 tsp sauf [fennel seeds]; 2 Pinch saffron soaked in little milk; 2 tbsp Ghee /Oil (Ghee preferred) for aroma; 4.5 cup water; salt as per taste; sugar 1tsp; 1 tsp Sauth Powder(Dry ginger powder); 10-12 Cashew and Almond for garnishing; 1 sliced onion for garnishing

ABOUT Kashmiri pulav RECIPE

Aromatic,rich and sweet Pulav, which can be served with some spicy curry or just plain simple raita.

Ingredients Serving: 4

1 cup (250ml) Basmati rice soaked in water for 30 minutes
1 inch cinamon
1 tsp Shahijeera
1 bayleaf
3 LAung [cloves]
2-3 green cardamom
2 BLACK CARDAMOM
1 tsp sauf [fennel seeds]
2 Pinch saffron soaked in little milk
2 tbsp Ghee /Oil (Ghee preferred) for aroma
4.5 cup water
salt as per taste
sugar 1tsp
1 tsp Sauth Powder(Dry ginger powder)
10-12 Cashew and Almond for garnishing
1 sliced onion for garnishing

Instructions

Heat ghee in a deep pan,add whole spices and fry on medium flame till they get aromatic.
Now lower the flame and add sauf and ginger powder and stir lightly.
Now add soaked Basmati Rice and saffron milk and sugar
Now mix well and cover the pan until its cooked completely.
Final step is to take 2 tbsp ghee in a pan ,add sliced onion and stir fry till they are golden brown.....Then add almond and cashew and again stir fry and keep aside.
After cooking the rice garnish it with nuts and fried onion.

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