KASHMIRI PASHMINA PULAO

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September 26, 2016

Directions

1Soak saffron in a little warm milk and keep aside. In a pan, heat ghee and fry the nuts on medium heat until golden brown. Add raisins and fry until fluffy. Keep aside.

2In the same pan add oil and fry the onions with sugar. Keep the flame low and stir occasionally to let the onions caramelize. The onions will be golden in colour and crisp in texture. Keep aside.

3In the same pan add ghee, cinnamon, cardamom, bay leaf, and clove. Give it a few minutes. Add milk and 1 cup water. Bring to boil and add the drained rice. Put in the soaked saffron milk. Sprinkle a pinch of cinnamon sugar . Add salt and let it boil for a few minutes. Now simmer the rice and cook until al-dente. Once the rice is cooked, switch off the flame. Add the fried onions, nuts and pomegranate seeds and mix gently. Serve hot.

Ingredients

1 cup Basmati Rice - washed and soaked for half an hour

10 Cashew Nuts

10 Slivered Almonds

15 Rasins

1 Medium Red Onions - thinly sliced

Few Strands Saffron

1/2 cup Milk

3/4 cup Pomegranate Seeds

1 Cinnamon

1 Cardamom

1 Bay Leaf

1 Clove

Salt - To Taste

1 tbsp Ghee

Oil

1 pinch Cinnamon Sugar

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